Caramelized Onion and Basil Quinoa Salad with Roasted Chicken
Author note: This is the perfect salad for lunch. It reheats nicely, but is also delicious served cold or at room temperature. If looking for a meatless variety or there is no chicken handy, make without the chicken and eat as a side. Goat cheese crumbles are a nice addition to this salad.
2 tablespoons extra-virgin olive oil
1 onion, diced
½ teaspoon kosher salt
1 1/2 cup cooked quinoa
1 cup roasted chicken, cut into bite-sized pieces (click here for recipe)
10 basil leaves, chiffonade
zest of one lemon
goat cheese crumbles (optional topping)
- In a medium sized skillet heat the oil over medium-low heat. Add the onions and salt and cook for about 30 minutes (or until browned and caramelized). Stir occasionally to prevent burning. Once caramelized, remove the onions from the heat and let cool for about 15 minutes.
- Combine the quinoa, chicken, onions, basil and lemon zest. Stir well and salt to taste.