Serves 4 to 6
If you’re a fan of quinoa salads, this recipe is definitely a keeper! Not only is this main-dish salad flavorful, it also provides beautiful presentation. This salad holds well in the fridge for eating throughout the week.
3 boneless skinless Smart Chicken breasts, cooked and diced
½ cup blonde quinoa
½ cup red quinoa
1¾ cups vegetable or chicken broth
1 pint grape tomatoes, halved
1 can rinsed, drained chickpeas
½ cup chopped Italian parsley
¼ cup chopped fresh mint
Zest from one lemon
1 cup baby spinach or baby kale, chopped
2 cups baby spinach
½ cup feta cheese crumbles
Ingredients (for Dressing)
¼ cup plus 1 tablespoon olive oil
? cup red wine vinegar
? cup fresh lemon juice
2 cloves garlic, crushed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a pressure cooker or saucepan, combine the quinoa and broth. If using a pressure cooker, lock the lid into place and cook for one minute, then release naturally. If using a saucepan, bring to a point, cover, reduce heat and simmer for 15 to 20 minutes. Set aside to cool.
In a jar or bowl, combine the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper and shake or whisk until emulsified. Set aside. In a large bowl, combine the cooked and cooled quinoa, chicken, tomatoes, chickpeas, parsley, mint, and lemon zest. Add the dressing and toss to coat. Serve over a bed of baby spinach with feta cheese crumbles over top.