Quinoa Beet Salad
6
Servings
13
Ingredients
0
Comments
Boasting a cornucopia of vegetables, fresh herbs and juicy chicken this chilled Gluten Free Dairy Free Quinoa Beet Salad makes a filling and healthy lunch to keep you on the go.
6
Servings
13
Ingredients
0
Comments
Ingredients
- 2 ½ cups rinse, drain, and cook Quinoa
- 1 ½ cups cook and shred Chicken, Boneless Breasts
- 3 cups cook, peel, and dice Beet
- 1 cup cook Green Beans, Cut, Frozen
- ⅔ cups grate Carrot
- ½ cups Corn, Frozen
- 1 cup dice Green Onion (Scallion)
- 2 tablespoons chop Basil, Fresh
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Olive Oil
- ½ tablespoons juice Lemon
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
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 large bowl combine quinoa, chicken, beets, green beans, carrots, corn, green onions and basil. Set aside
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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 large bowl combine quinoa, chicken, beets, green beans, carrots, corn, green onions and basil. Set aside.
- In another bowl, whisk together balsamic vinegar, olive oil, lemon juice, salt and pepper.
- Pour dressing over beet salad, stirring to thoroughly combine.