Fall Quinoa Salad
Fluffy quinoa, cranberries, chicken, sweet glazed pecans, crunchy apple all on a bed of mixed greens with a tangy vinaigrette dressing
Ingredients
- 1 cup uncooked quinoa
- 1.5 cups cooked chicken See Note 1
- 4 cups mixed greens prewashed
- 1/2 cup dried cranberries
- 1 medium apple chopped
- 1/2 cup glazed pecans
Dressing
- 1/3 cup olive oil
- 1 tsp minced garlic
- 2 Tbsp lemon juice
- 1/2 tsp dijon
- 1 tsp honey
- 1/4 tsp salt
- pepper to taste
Instructions
- Wash quinoa in mesh colander and cover with 2 cups water. Cook on medium/high heat until all the water is absorbed, about 15 minutes
- While quinoa is cooking, add the mixed greens, cooked chicken, dried cranberries, apple, and glazed pecans to a large bowl.
- Make dressing by combining olive oil, garlic, lemon juice, dijon, honey, salt, and pepper to a jar or small bowl. Whisk with a fork.
- After quinoa is cooked, add to the salad, then top with dressing and enjoy.
Notes
- For the cooked chicken, the easiest option would be to use meat from a rotisserie chicken. You can also bake or sauté chicken ahead of time!