Roasted Chicken Quinoa Salad
This Roasted Chicken Quinoa Salad recipe is an amazing side dish for any meal! It's guaranteed to satisfy your most intense quinoa cravings.
Servings 5 servings
- 1 cup dry quinoa
- 2-3 cups broccoli florets
- 1 cup chicken breast cooked, shredded
- 1/2 cup shredded carrots
- 1/2 cup kalamata olives chopped
- 1/2 cup red bell peppers roasted
- 1/4 cup grated Parmesan cheese
Simple Lemon Dressing
- 1/2 cup olive oil extra virgin
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so, tossing every 5 minutes.
Add broccoli, chicken, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or until well combined.
Pour dressing over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.
Calories: 416kcal | Carbohydrates: 28g | Protein: 15g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 578mg | Potassium: 490mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2928IU | Vitamin C: 55mg | Calcium: 100mg | Iron: 2mg