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Quinoa Garden Salad
This is a wonderful entrée salad that you can make ahead of time so it’s ready when you are!
5
Servings
25 mins
Total cook time
Main
- 1 1/2 cups broccoli florets, cut into bite-size pieces
- 3 cups cooked quinoa (1 cup dry), quinoa can be cooked in a rice cooker just like rice
- 1/8 cup chopped green onions (white and part green)
- 1/3 cup dried cranberries
- 1/2 cup walnut pieces, toasted (sunflower seeds or other nuts can be used)
- 2 cups shredded kale
- 2 cups shredded or diced roasted chicken (skinless)
- 1/2 cup of your favorite bottled vinaigrette salad dressing
Cooking Instructions
Step 1
Add broccoli to microwave-safe dish and cook until just tender (about 2 minutes). Add broccoli to large bowl and stir in cooked quinoa, green onions, dried cranberries, walnuts, shredded kale, and chicken.
Step 2
Drizzle vinaigrette over the top and toss to blend everything.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
