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Quinoa Salad with Chicken, Snap Peas, Spinach, and Mint
Quinoa Salad with Chicken, Snap Peas, Spinach, and Mint is quick, easy, nutritious, and refreshing, perfect for those hot summer days.
This is a quick-to-put-together, nutritious, and refreshing salad recipe, perfect for hot summer days.
Juice of 1 lemon
1 small shallot, finely diced
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups cooked quinoa (cooked according to package directions), warm
2 cups fresh chopped baby spinach leaves
1 cup diced, cooked chicken
1 cup snap peas, strings removed, cut into 1-inch pieces
¼ cup chopped fresh mint leaves
1 ounce feta cheese, crumbled
¼ cup roasted, shelled pistachios
Put the lemon juice, shallot, olive oil, salt, and pepper in a small, tightly lidded container. Close the lid and shake vigorously for a few seconds, until the dressing emulsifies. Alternatively, whisk all the ingredients together in a small bowl.
Place the warm quinoa in a large bowl and pour the dressing over. Fold in the spinach, and then the chicken, snap peas, mint, feta, and pistachios. Season to taste with more salt and pepper. Serve with lemon wedges.
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