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Quinoa salad of my dreams

1 June 2011

This weekend, I packed up the car and drove off to the beautiful Bethel, NY for two nights of Phish shows.  I also made this quinoa salad.

It is the perfect dish to throw your leftovers in.  Have some chicken from last night?  Put ‘er in.  Some extra pepper or onion?  You know what to do.

Protein heaven.  The grain itself contains a substantial amount of protien, and combined with a lean cut of chicken, this salad will keep you feeling full and light and beautiful for hours.

Beautiful.  I promise.

Quinoa Salad (makes 2 generous servings)

  • 1/2 c. dry quinoa
  • 1/2 granny smith apple, diced
  • 3 c. spinach, chopped
  • 1/2 c. almonds, toasted
  • 2 servings grilled chicken, chopped
  • handful chopped vidalia onion
  • handful chopped green/red bell peppers
  • 2 tbsp. olive oil
  • juice of one lime
  • 1 tbsp. lemon juice
  • pinch salt
  1. Prepare the quinoa according to package directions.  Refridgerate until cool.
  2. While the quinoa is cooling, prepare the rest of the ingredients (by chopping, toasting, etc.)
  3. Combine the olive oil, lime juice, lemon juice, and pinch salt in a small bowl.  Whisk together to create a dressing.
  4. When quinoa is cool, pour into a large bowl and combine with spinach, apple, almonds, chicken, onion, and peppers.  Mix.
  5. Pour the dressing on the salad and mix well.
**This salad can be stored in a leakproof dish for 3-4 days in the fridge (or backseat cooler, in my case!).
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