Quinoa is a gluten free grain and a super healthy one too! It was over 100 degrees and well, if I would have realized how hot it truly felt on my deck this afternoon I would have told my husband we were having italian ice for lunch. Instead, I stuck with being the amazing wife that I am, and I whipped up this salad. 😉
I do believe this was a first for me cooking red quinoa. To be honest, I don’t know why it’s red – I haven’t googled it yet. It was beautiful though! I cooked my quinoa in advance because I didn’t want it to be warm in the salad.
I defrosted some boneless skinless chicken breasts, pounded them out, and smothered them with Kick’n Chicken weber seasoning (notice the gluten free circle right on the front)!! When I say smothered, I mean smothered. I season to the point of “wow, is that too much seasoning?” Nahhh! I do NOT like plain chicken. 🙂
I put the chicken on the grill along with sliced onions, asparagus, zucchini, and corn on the cob. This is going to be one wild salad.
While that was cooking, I assembled my quinoa, carrots, lettuce, and sliced tomatoes on my plate. I also mashed up ½ of an avocado and added it on! Then I sliced up the chicken and put it on the plate, sliced the corn off the cob, and cut the zucchini into bite size pieces. I decided to add a little BBQ sauce onto my chicken & corn. I did mix it all up before I ate it, but it didn’t look as pretty mixed as it does in this photo…. hah 😉