No doubt you're familiar with white quinoa, which has become a healthy pantry staple in recent years. But you might be pleasantly surprised by the fun, pop-y texture and striking color of the black variety. Black quinoa also has an earthier taste, and works well in cold salads, since rather than clumping together, each seed of black quinoa can boldly hold its own.
6 cups flavorful green salad mix, like baby spinach, arugula, chard and herbs
2 cups sliced strawberries
2 cups sliced or chopped cooked rotisserie chicken breast
2 tablespoons plus 2 teaspoons apple cider vinegar
Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly in a fine-mesh strainer and return to the pot. Pour in 1 1/4 cups water and bring to a boil over high heat. Cover and reduce the heat to low, then simmer 15 minutes. Remove from the heat without disturbing the lid and allow it to rest for 5 minutes. Fluff with a wooden spoon or fork.
Arrange the quinoa, salad mix, strawberries and chicken in lines in a large, wide shallow dish or in 4 small shallow dishes. Serve oil, vinegar and salt and pepper on the side.