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Ingredients
US|METRIC
4 SERVINGS
- 2 cups wild rice (cooked, see Recipe Notes)
- 2 cups cooked quinoa (see Recipe Notes)
- 1 sweet potato (large, diced into ½-inch cubes)
- 1 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 bunch kale (destemmed & finely chopped)
- 1 red onion (small, finely diced)
- 1 apple (large, diced into ½-inch cubes, I like Honeycrisp best!)
- 2 cups chicken (shredded, from Rotisserie chicken, see Recipe Notes)
- 1 cup smoked gouda (shredded)
- 1/2 cup chopped walnuts (or pecans)
- balsamic vinaigrette (maple, for serving, see Recipe Notes)
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