As a mom who is constantly on the go, I know I need to have a few good options for lunch when I am running in and out of the house from soccer practice to meetings, so when I grocery shop, I know that good salad ingredients are important along with quinoa, maybe a rotisserie chicken, and whatever else is fast! This salad came from my friend Heidi who helps with meal planning and I have to tell ya, I am a huge fan. It is light and the quinoa is filling, but doesn’t leave me feeling like I need a nap right after!
GREEK QUINOA SALAD
Ingredients
- 2 cups organic GF quinoa
- 4 cups organic low sodium chicken stock
- 1 organic rotisserie chicken, white meat diced
- 1 yellow bell pepper, diced
- 4-5 green onions, chopped
- handful of pitted kalamata olives, halved
- 1 handful or flat leafed parsley, chopped
- 1 handful of basil, chopped
- 1 large handful of organic cherry tomatoes, halved
- Organic Girl arugula
Instructions
- First prepare quinoa as directed and cool.
- Deconstruct and dice rotisserie chicken.
- Add chicken and quinoa to a large bowl.
- Add the rest of the ingredients except the arugula to the bowl. {Only add arugula when serving otherwise it wilts when food is stored for next meal}.
- Top quinoa mixture with prepared Greek dressing (recipe below) to your liking and toss.
- Serve on top of a bed or arugula.
- 1/4 c EVOO
- 1/4 c fresh lemon
- 4 cloves of garlic minced
- 1 tsp oregano
- 1 tsp chili flakes
GREEK DRESSING:
