Chicken and Quinoa Salad Bowls | RICARDO

Ingredients

• 1 cup (180 g) quinoa, rinsed and drained
• 3 tbsp (45 ml) mayonnaise
• 1 shallot, chopped
• 1 lemon, the finely grated zest
• 2 tbsp (30 ml) lemon juice
• 1 1/2 cups (255 g) diced cooked chicken
• 2 cups (220 g) peeled and grated carrots
• 1 cup (115 g) diced Gouda cheese
• 1/2 cup (100 g) dried apricots, cut into small dice
• 1/2 cup (50 g) toasted pecans, crushed
• 1/2 cup (15 g) fresh torn basil leaves
• 1/4 cup (10 g) flat-leaf parsley