1rotisserie chicken, shredded into bite-sized pieces
Instructions
For the Quinoa:
Heat 2 tablespoons of olive oil in a medium sauce pan over medium heat. Add the dry quinoa and cook, stirring constantly, for 2 minutes. Add broth and salt. Turn the heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for about 10 minutes, or until all of the liquid has been absorbed and the quinoa is cooked. Spoon the cooked quinoa to a heat safe mixing bowl and set in the fridge to cool for a few minutes while you prepare the Bruschetta.
For the Bruschetta:
In a large bowl combine the diced tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
Assembly:
In a large bowl combine the quinoa, Bruschetta, and chicken. Serve at once, or chill until needed.
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