Chicken Quinoa Salad
Whip together this chicken quinoa salad in just a few easy steps! This dish is perfect for summertime meals and prepping ahead for lunches. Packed with protein and bursting with flavor, this is sure to be a family favorite!
Equipment
- Stainless steel pot with lid
- Strainer
- Measuring cups and spoons
- Cutting board
- Chefs knife
- Wooden Spoon
- Glass bowl
Ingredients
- 1 cup Tri Colored Quinoa
- ½ teaspoon Real Salt
- 1 cup Bone Broth you can use water in a pinch!
- 2 lbs Chicken Breast Cooked and shredded
- 15 oz Canned Garbanzo Beans You can also use kidney or black beans.
- 2 Bell Peppers
- 1 English Cucumber
- 1 Red Onion
- 10 oz Cherry Tomatoes
- ½ cup Extra Virgin Olive Oil
- ¼ cup Lemon Juice
- 1 teaspoon Real Salt
- ¾ teaspoon Black Pepper
- 4 cloves Garlic minced
- 1½ teaspoons Oregano
Instructions
- Measure quinoa and pour into a strainer. Rinse thoroughly under cold water. Transfer quinoa to a stainless steel pot and add in bone broth and real salt. Cook on medium until the broth is mostly absorbed and then turn down to simmer while the quinoa finishes cooking. Remove from heat and leave covered for 10-15 minutes.
- While the quinoa cooks, chop up the red onion, cucumber, tomatoes, and bell peppers. Shred chicken breast and add to glass bowl. Open the can of garbanzo beans and rinse thoroughly.
- Combine olive oil, lemon juice, real salt, and pepper in a jar. Mince garlic and oregano and add. Mix the dressing thoroughly.
- Add all the ingredients to a large glass mixing bowl and combine thoroughly. Sample, adjust to your taste, and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.