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Quinoa Salad
This Quinoa Salad is healthy, quick to prepare - and tweak to your taste - and easy to bring to work or school. (Photo: Karina Arnold)
Karina had leftover microwavable quinoa, kale, half an avocado and an assortment of bell peppers in her dorm refrigerator during her freshman year. She then used her university’s salad bar to add shredded chicken, balsamic dressing, cheese and olives to make this quinoa bowl.
1 box of quinoa (plain Ancient Harvest quinoa preferred)
1 handful kale or spinach
½ cup shredded chicken
¼ chopped bell peppers
¼ diced tomato
½ sliced avocado
1 tablespoon feta cheese
2 tablespoons balsamic vinaigrette (feel free to experiment with different flavors or balsamic)
Olives to garnish (Kalamata olives are a personal favorite)
Ground pepper to taste
Pour ½ cup of cooked quinoa in a bowl with 1 handful of shredded spinach or kale, shredded chicken, diced bell peppers, tomato and avocado and 1 tablespoon of feta cheese in a bowl and mix. Feel free to replace the chicken with tofu, salmon or any other leftover protein source you have available.
If eating for lunch the next day, store vinaigrette in small Tupperware to prevent food from becoming soggy. If eating immediately, mix in with rest of ingredients. Top with olives and ground pepper.
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