The perfect entree or side salad for lunch, brunch or a picnic in the park. Quinoa, red rice, clementines, walnuts and chicken are the perfect balance between sweet and savory. Even in winter, when clementines are in season, this salad reminds us that the spring is around the corner.
I love creating healthy, wholesome salads that are quick and easy. This is one of my new favorite. A mix of ancient grains and whole grains, this salad is a wonderful source of protein, vitamin A and C, potassium and calcium. Make this salad once; I am sure it will become a new staple.

Quinoa, Red Rice and Chicken Salad

2 cups Quinoa, prepared
1 cup Red Rice, prepared
1 ½ cups Kale, chopped
¼ cup Green Onion, sliced
4-5 Clementines, peeled and quartered
1 Chicken Breast Shredded
¼ cup Walnuts, toasted and chopped
1 tsp Sea Salt
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Marjoram
1/8 tsp White Pepper
Cracked Black Pepper, to taste
1 Orange, zest and juiced
½ Lemon, juiced
¼ cup Good Quality Olive Oil
¼ cup Parmesan Cheese, shaved
Whole Toasted Walnuts, garnish

DIRECTIONS
Combine all ingredients in a large bowl except for the parmesan and whole walnuts, to be set aside for garnish. Using your hands or tongs, toss the ingredients until evenly combined.
Serve as a side dish or a main entrée. Garnish with shaved Parmesan and whole walnuts. Add a crack of black pepper to finish. Enjoy.