Healthy Recipes From Dietz And Watson
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Quinoa Ratatouille Salad
A Recipe by Walter Staib
Serves 6
1 pound Dietz & Watson® Gourmet Chicken Breast, julienned
2 cups quinoa, dry
3 sprigs, fresh thyme
4 ½ cups reduced sodium chicken or vegetable stock
1 red pepper, cored
1 yellow pepper, cored
1 green pepper, cored
2 zucchini, sliced lengthwise
2 eggplant, sliced lengthwise
2 yellow squash, sliced lengthwise
2 large Portabello mushrooms
1 large red onion, diced
4 plum tomatoes, deseeded and chopped
1 bunch fresh tarragon, chopped
1 bunch fresh chives, chopped
3 tablespoons red wine vinegar
8 tablespoons olive oil
Salt and freshly ground pepper, to taste
Rinse quinoa through strainer until warm water runs clear.
In a medium sized pot, bring stock to a boil and add quinoa and thyme.
Reduce heat, cover and gently simmer until cooked through, about 18 minutes.
Spray a grill pan with nonstick cooking spray. Grill vegetables over medium heat until al dente. Remove from heat and let rest 5 minutes.
Fluff quinoa with a fork.
Dice all the grilled vegetables into small pieces. In a large bowl, stir together vinegar and 3 tablespoons olive oil. Add quinoa, Dietz & Watson® Gourmet Lite Chicken Breast, tomatoes, tarragon and chives, diced red onion and vegetables and toss to combine. Season with salt and freshly ground pepper.
