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Lemony Chicken Quinoa and Bean Salad

Lemony Chicken Quinoa and Bean Salad

Chef Lou Rice | Reinhart division chef, Springfield, Mo.


  • 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


  • 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


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


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

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