Posted on September 14, 2011 at 9:10 AM
Wednesday, Sep 14 at 1:06 PM
The Thoughtful Baker’s Gluten Free
Chicken, Wild Rice, and Quinoa Cranberry Orange Salad
2 Tbl red wine vinegar
3 Tbl orange juice + 1 tsp orange zest
1 1/2 Tbl Dijon mustard (helps to thicken the dressing)
1 clove garlic smashed and minced
1-2 tsp honey (helps to thicken the dressing)
Salt and pepper to taste
Combine well to emulsify (in a blender)
2/3 cup wild rice, uncooked and rinsed
2/3 cup quinoa, uncooked
Chicken or vegetable broth
2 oranges, segments cut in half if too large (peeled, segmented and pith removed)
Save two segments per plate for garnish
1/4 to 1/3 cup sliced scallions (or to taste)
1/3 cup cucumber (peeled, seeded and chopped)
1/2 cup defrosted frozen peas
1/4 to1/3 cup dried cranberries
1 tsp orange zest
1/3 cup slivered almonds, toasted (reserve some for garnish)
6 fresh basil leaves, julienned (reserve some for garnish)
Cooked chicken breast, sliced
Bring 2 cups broth to boil. Add wild rice and simmer covered 45-50 minutes until kernels puff.
Uncover and fluff with fork. Simmer 5 more minutes and drain off any excess liquid. Place in bowl.
Bring 1 1/3 cup broth to boil. Add quinoa and simmer 15 minutes until liquid is absorbed. Fluff with fork and place in same bowl. Add dressing and chill in refrigerator 30 minutes.
Add remaining ingredients except chicken breast basil and almonds, and mix with dressing. Add salt and pepper to taste. Chill two hours or overnight.
Add almonds and fresh basil to mix and stir. Adjust seasoning and add additional dressing (or more vinegar for a tarter taste) if needed. Mound the wild rice and quinoa salad on a couple of lettuce leaves, lay sliced chicken breast on top, and drizzle with additional dressing. Add orange segments on top of chicken, sprinkle almonds, and some more julienned basil.