Mesh Chicken Recipe
mixed greens | walnut | quinoa | golden beet | goat cheese | tarragon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cook the Golden Beets
While the quinoa is cooking, peel and chop the golden beets into small cubes. Boil them in a pot of salted water for about 15-20 minutes until tender. Drain and set aside to cool.
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let them cool.
Assemble the Salad
In a large bowl, combine mixed greens, cooked quinoa, golden beets, and toasted walnuts. Crumble the goat cheese over the top.
Dress the Salad
Drizzle with tarragon vinaigrette and toss gently to combine. Season with salt and pepper to taste.