Ingredientes :

• 300 g (10½ oz) of quinoa of any color or colors mixed
• 1 chicken breast
• Thick celery, onion and carrot for broth
• 1 American lettuce cut into strips
• 1 medium red onion, chopped
• 1 carrot, minced and cooked
• 2 cooked and shelled choclo
• 1 cup cooked peas
• Chopped parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon of vinegar
• Olive oil
• Salt
• Pepper

Preparation:

Prepare a broth, without salt, with the chicken breast and vegetables to taste (celery, onion, carrot). To do this, boil 6 cups of water approximately, introduce the vegetables and chicken and keep the pot covered, on medium heat, boiling for about 15 minutes. Remove the chicken and strain the broth. Frail the chicken and reserve.

Return the broth to the pot and just begin to boil, pour the quinoa well washed and let it cook until it burst, for about 10 to 12 minutes, moving occasionally with a fork, until the broth is consumed. Do not let the quinoa cook over.

Place the lettuce in a salad bowl, add the cold quinoa, the shredded chicken, the corn, the carrots, the onion and the peas.

Mix the mustard with the salt and pepper to taste. Add the beaten vinegar with a wire whisk and then gradually add the olive oil. Continue beating until the dressing is emulsified.

Pour over the spatula and stir with a fork so that the flavors are integrated.

Decorate with chopped parsley.