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
- 1
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.
- 2
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.
- 3
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.
- 4
Assemble the Salad
In a large bowl, combine mixed greens, cooked quinoa, golden beets, and toasted walnuts. Crumble the goat cheese over the top.
- 5
Dress the Salad
Drizzle with tarragon vinaigrette and toss gently to combine. Season with salt and pepper to taste.
