I love a good quinoa salad! You can customize this dish with your favorite veggies or whatever you happen to have on hand in the fridge. My salad usually includes all my leftover produce for the week and whatever protein I happen to have cooked already. Most of the time I use grilled chicken, but almost anything will work.
There is not much to cook here, which is a good thing because I’m busy these days. Although, some of my friends say I make salads because my cooking skills need a bit of tweaking. Haters! Not true, I just happen to love salads and just because one cooks with recipes does not mean one can’t cook.
To make this recipe even easier, buy microwaveable quinoa, cooked chicken, and pre-cut veggies. You can use raw veggies or roast them in the oven for an added layer of flavor.
Mix ingredients below in a small bowl.
- 2 lemons – zest and juice
- 1tsp salt
- 1tsp pepper
- 1/4 cup of lite olive oil
- 1/4 cup of red wine vinegar
Quinoa, Veggies and Chicken
Add chopped veggies (bell peppers, tomatoes, asparagus, mushrooms) and grilled chicken to warm quinoa with a sprinkle of feta cheese. I add a little fets to all of my salads, but you can leave it out if it doesn’t suit your fancy. Stir well and then drizzle half of the lemon vinaigrette. Mix it all and refrigerate for an hour or so.
Ready to Eat
Serve the quinoa mixture on a bed of arugula or baby spinach and add more dressing to taste.