Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- ¼ cup apple cider vinegar
- ½ teaspoon ground turmeric
- ½ teaspoon fresh ground pepper
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1 rotisserie chicken
- 1 cup kale
- 1 ear of corn on the cob, cooked and kernels removed
- 1 large yellow summer squash
- 1 large peach, diced
Instructions
- Bring 2 cups water to a boil in a medium saucepan. Add the quinoa, reduce to a simmer, cover with a lid, and cook about 15 minutes, until fluffy and all the water has been absorbed. Keep covered until ready to use.
- In a medium bowl, whisk together vinegar, turmeric, pepper, mustard, and oil until emulsified. Stir into the quinoa. Spoon quinoa into bowls, and top with chicken, kale, corn, squash, and peach.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the microwave in 30 second increments, stirring in between for even warming.
- Prep Time: 20 minutes
- Cook Time: 15 minutes