Tuesday night is rotisserie chicken night in our household. In an ideal world, I'd have time to season and roast a whole chicken on a weeknight, but in my world, we'd be sitting down to dinner after midnight if I tried that. On this particular night, I had the good fortune to come across some rotisserie turkey breast, which I actually prefer to chicken, because it tends to come out more evenly cooked than a whole chicken.
I try to keep things interesting with the side dishes, without getting too complicated, and thus defeating the purpose of the pre-cooked poultry. The quinoa is super-easy to prepare, but the package directions won't always tell you to rinse the grains before adding them to the pan. That extra step helps eliminate any bitterness that is often associated with quinoa.
While the quinoa was cooking (about 15 to 20 minutes), I diced up some cooked beets, which I usually find in vacuum sealed packages in the produce section of the supermarket, and tossed them with some sliced red onion, and a vinaigrette made with lemon juice, thyme, minced shallot and olive oil. I placed the beets on a bed of arugula and topped them with some diced avocado. Then I nestled the cooked quinoa and sliced turkey breast alongside the salad and proceeded to bask in adulation!