• 1 cup Banquet Blend
• 3 Tbsp. chicken flavored seasoning
• 1 cup red quinoa, cooked and cooled
• 1 ½ cups dried Bing Cherries
• 2 stalks of celery, diced
• 8 oz. smoked cheddar cheese or garlic flavored goat cheese
• ½ cup chopped toasted pecans

Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup raspberry, black cherry or currant vinegar
• ¼ tsp. lime fresco sea salt
• ¼ teaspoon ground black pepper

Cook Banquet Blend with chicken flavored seasoning and cool. In large bowl combine cooled rice, quinoa, cherries and celery. In small bowl whisk together olive oil, vinegar, salt and pepper until blended. Drizzle vinaigrette on top of salad ingredients and top with cheese and toasted pecans. Serve chilled.