Ingredients

The following ingredients have 3 Servings
  • 1/2 cup dry quinoa (rinsed)
  • 1 cup water
  • 3/4 pound chicken
  • 1/2 tsp salt (divided)
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3 TBSP white wine vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • 1 TBSP olive oil
  • 6 cups cruciferous veggie mix (5 ounces)
  • 1/2 cup dried black mission figs (chopped)
  • 1/2 cup dried cranberries
  • 4 cups salad greens (5 ounces)

Instruction

  • Add the quinoa and water to a medium saucepan. Bring to a boil, reduce heat to low, and cover. Cook for 15 minutes until all liquid has absorbed. Transfer to a large glass or plastic bowl to cool.
  • Meanwhile, heat a large non-stick skillet over medium-high heat. Sprinkle the chicken with 1/4 tsp salt, paprika, and garlic powder. Add chicken to the hot skillet and cook for 5-7 minutes per side, until chicken is done. Set aside and slice.
  • Stir together the vinegar, mustard, honey, and remaining salt in a small bowl. Whisk in olive oil. Pour dressing over cooled quinoa. Stir well.
  • Add the cruciferous vegetable mix to the quinoa and stir well to combine. Add in dried figs and cranberries. Toss well to combine.
  • Add a cup or two of lettuce to a plate or bowl. Top with quinoa salad mixture (1 1/2 cups for a four serving meal or 3 cups to serve two) and a few slices of chicken. Enjoy!