1 cup dry quinoa

1 ½ cups water

2 cups chopped rotisserie chicken

15 oz can black beans (drained and rinsed)

6 sweet mini peppers or 1 cup chopped bell pepper

2 roma tomatoes

½ cup grated carrot

¼ cup chopped red onion

1 cup chopped kale

3–4 tbsp chopped green onion and parsley (optional)

Lemon Dijon Dressing

3 tbsp fresh squeezed lemon juice

3 tbsp avocado oil

1 tbsp white wine vinegar

½ tbsp coarse ground mustard (e.g., Grey Poupon)

¾ tsp sea salt

¼ tsp black pepper (plus extra to taste)

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Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until quinoa is tender and water is absorbed. Fluff with a fork and let cool.
Prepare the vegetables: While the quinoa cooks, chop the sweet mini peppers, tomatoes, carrot, red onion, and kale. Set aside.
Make the dressing: Whisk together lemon juice, avocado oil, white wine vinegar, mustard, sea salt, and black pepper in a small bowl. Adjust seasoning to taste.
Assemble the salad: In a large bowl, combine quinoa, rotisserie chicken, black beans, vegetables, and kale. Pour the dressing over and toss to coat evenly.
Garnish and serve: Sprinkle with chopped green onions and parsley (optional) and give the salad one final toss. Serve immediately or refrigerate.

Protein Options: Add feta cheese, grilled shrimp, or chickpeas for extra protein.

Vegetarian Option: Replace chicken with extra beans or tofu for a vegetarian version.

Greens Swap: Use spinach, arugula, or mixed salad greens instead of kale.

Spicy Kick: Add jalapeños or chili flakes to the salad or dressing for heat.