Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 6 servings
c. quinoa, rinsed
store-bought rotisserie chicken
c. Vidalia onion, thinly sliced
c. champagne vinaigrette
c. orange juice
Salt and pepper, to taste
ounces feta cheese, crumbled
Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.
Using two forks, pull chicken into bite-size pieces. In large bowl, combine chicken, mango and onion; toss. In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper. Divide quinoa among serving plates; top with chicken mixture. Garnish with feta and blueberries.
Click here to read our Direct Supply Chain Disclosure