A platter of couscous salad with rotisserie chicken chunks, roasted red pepper strips, asparagus pieces and chopped artichoke hearts
  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings

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Ingredients

  • 2 pkg. Vigo Boil in Bag Quinoa
  • 10 asparagus spears
  • 1/2 cup Vigo Pure Olive Oil
  • Vigo Sea Salt and Alessi Black Peppercorns, to taste
  • 2 rotisserie chicken breasts, cubed
  • 1 12 oz. jar Vigo Roasted Red Peppers, drained and chopped
  • 1 6 oz. jar Vigo Marinated Artichoke Hearts, drained and chopped
  • 2 teaspoons Alessi Garlic Puree
  • 1 tablespoon Alessi Tuscan Seasoning

Directions

Recipe by Laura Leonora

Cook 2 pkg. boil in bag quinoa according to package instructions. Drain and set aside in a large mixing bowl. 

Place asparagus spears on a parchment lined cookie sheet and drizzle with 2 tbsp of oil and season with salt and pepper.  Roast at 425 degrees for 12 – 15 minutes.  Chop roasted asparagus into ½ inch pieces.  Set aside. Cut chicken breasts into small cubes and set aside.

To cooked quinoa, add red peppers, asparagus, chicken, artichokes, garlic, remaining  oil and seasonings.  Adjust salt and pepper to taste and mix well.