Serves 6 As A Luncheon Entrée
3 Cups Cooked Quinoa
4 Cups Roasted Chicken Breast, Shredded
1 Roasted Red Pepper, Coarsely Chopped
½ Cup Coarsely Copped Celery
½ Cup Pickled Onion, Coarsely Chopped
1 Cup Pickled Yellow Beets, Coarsely Chopped
½ Cup Roasted Pistachio Nuts, Coarsely Chopped
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Cup Spanish Sherry Vinaigrette
Toss all of the ingredients together except the vinaigrette. Mix well and blend in the vinaigrette to make the rice salad just a bit moist. Add salt and pepper.
Serve at chilled or at room temperature.
