Lemony Chicken Quinoa and Bean Salad
Chef Lou Rice | Reinhart division chef, Springfield, Mo.
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
- Combine cooked quinoa with tomatoes, chickpeas, edamame, chicken, zest, onion, arugula and feta. Toss with dressing*.
Dressing*
- Make dressing by mixing all ingredients in a small bowl.