Quinoa Chicken Salad with Lemon Balm Walnut Vinaigrette

Gadget Lady

A wholesome quinoa salad with chicken breast leftover, bell pepper, and arugula tossed with a lemon balm walnut vinaigrette. It is quick and easy to make and equally good warm or cold.

Lemon Balm Vinaigrette	Salad
1 Small shallot, minced 2 tbsp Lemon balm leaves, finely minced 2 tbsp White wine vinegar 1 tbsp Fresh lemon juice 80 ml Walnut oil Sea salt to taste Black pepper to taste	180 g Quinoa, soaked overnight 180 ml Water Sea salt 180 g Chicken breast, cooked and diced 1 Red bell pepper, diced 1 handful Arugula leaves, chopped Belgian endive to serve, optional

Soak quinoa in plenty of fresh water overnight. When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear.
Heat the water with a little sea salt in a medium saucepan. When the water comes to a boil, add in the soaked quinoa. Cover and let cook for 5 minutes. Stir and then leave uncovered for another 10 minutes.
Mix all dressing ingredients except walnut oil together, then slowly blend in the oil. Mix well before serving.
Place cooked quinoa, diced chicken breast, bell pepper and arugula in a salad bowl. Toss with the prepared vinaigrette. Serve over Belgian endive leaves if desired.