I have been obsessing over this salad lately! I made a large batch for repeat lunches. High protein, fibre and absolutely delicious! I served it to both my mom and husband and both were reaching for more. And like all my recipes it’s quick and easy to make.
First, make the quinoa. Rinse the quinoa in cold water. I use a mesh strainer and rinse the quinoa well to get rid of any starch. Then add the quinoa and chicken bone broth into a pot with a lid. Turn on high and bring to a boil (be careful if there is starch residue it will boil over so make sure you’re watching it). Once it reaches boiling, lower it to a simmer and let simmer for about 15 mins. All liquid should be absorbed and the quinoa should be puffy. Set a side and let it cool.
Using a small bowl whisk the dressing ingredients together – olive oil, balsamic vinegar, Dijon mustard, sea salt and pepper.
Then add chopped chicken to a large bowl along with arugula, cherry tomatoes cut in half, sliced red onion, sliced cucumber and feta cheese. Once quinoa is cool add to the salad along with the dressing and mix well.
Ingredients:
3/4C quinoa
1 1/4C chicken bone broth
2 cooked chicken breasts or 4 chicken thighs
2 C arugula
½ C cherry tomatoes
½ red onion
1 cucumber
¼ – ⅓ C feta cheese
Dressing:
1/3C Olive oil
3 tbsp balsamic ginger
1 tsp Dijon mustard
Pinch of sea salt
Pinch of pepper
Gluten free & refined sugar-free!
