Quinoa Salad

Avery and I just spent a wonderful day with my sister Liz and my nephew Jaxen.

Little Miss Avery with Jaxen in the background.

We went to the gym for a workout than over to Liz’s for lunch.  Before we met up we texted back and forth about what sounded good for lunch and what we concocted was so good I am still thinking about it!  We made a delightful quinoa salad fully of veggies and tossed in a light lemon vinaigrette.  Since quinoa is a super food I felt especially happy eating this meal and not at all guilty when I went back for seconds!

Quinoa Salad taken with my iPhone

Here’s what you need:

1 cup quinoa; cooked according to package directions (I used chicken stock instead of water)

1/2 an english cucumber, diced

1/2 a red pepper, diced

1 chicken breast, shredded (we used rotisserie chicken breast)

1 green onion, thinly sliced

1/4 cup of feta

2-3 tbsp of dried cranberries

For the vinaigrette:

The juice and zest of 1 lemon

1/4 cup of olive oil

2 tsp of honey

1/4 tsp of minced garlic

1/2 tsp of dried parsley

salt and pepper to taste

Here’s what you do:

To make the vinaigrette, whisk all ingredients together

Once the quinoa has been cooked and cooled, toss with the veggies and chicken. Drizzle on the dressing and toss.  Eat and enjoy!


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