Fall Flavors Quinoa Salad - Lunch Version
6
Servings
14
Ingredients
0
Comments
Enter quinoa salad! Full of protein, great with an easy homemade vinaigrette, and a nutty flavor that pairs well with fall flavors
6
Servings
14
Ingredients
0
Comments
Ingredients
- 2 tablespoons Honey
- 3 tablespoons Lemon Juice
- 1 teaspoon Dijon Mustard
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 3 tablespoons Olive Oil
- 4 cups rinse, drain, and cook Quinoa
- 1 cup dice Apple, Granny Smith
- ⅓ cups Raisins, Golden
- ⅓ cups Cranberries, Dried
- ¼ cups dice Onion, Red
- ⅓ cups chop Parsley, Fresh
- ½ cups chop Walnuts
- 1 cup cook and dice Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl, whisk together honey, lemon juice, mustard, salt and pepper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl, whisk together honey, lemon juice, mustard, and salt and pepper.
- Slowly whisk in olive oil until blended.
- In a large bowl, toss together the quinoa, dressing, and remaining ingredients.
- Serve at room temperature or chilled.