Lemony Chicken Quinoa and Bean Salad

Ingredients

• 1 cup cooked quinoa
• 8 oz cooked chicken, diced
• 1 cup cherry tomatoes, halved
• ½ cup roasted red bell peppers, diced
• 1 cup drained chickpeas, rinsed
• 1 cup edamame, cooked
• 1 cup Markon Lemony arugula mix
• ¼ cup green onion, sliced
• 1 tsp lemon zest, fresh
• 6 oz feta cheese, crumbled

Dressing

• ¼ cup olive oil
• 1/8 cup rice vinegar
• 1/8 cup lemon juice
• 1 tsp lemon zest, fresh
• 1 tsp salt
• ¼ tsp black pepper
• 1 garlic clove, minced

Preparation

1. Combine cooked quinoa with tomatoes, chickpeas, edamame, chicken, zest, onion, arugula and feta. Toss with dressing*.

Dressing*

1. Make dressing by mixing all ingredients in a small bowl.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 8 - ISSUE 1 • WINTER 2020
• Tags: Chicken, Dinner, Entrée, Lunch
• Print