This summer has definitely been a hot one. The last thing I want to do when it’s so hot is stand over the stove. So here is a light and flavorful recipe that requires no hot stove.
Quinoa is a seed that originally came from South America. It is packed full of protein, fiber, and vitamins and minerals. It also cooks up quickly, which makes it a great weekday options.
You can throw this salad together with whatever vegetables or berries are in your fridge. It is even faster if you have leftover quinoa ready to go. Next time you make quinoa for dinner, make some extra and keep it in the fridge to whip up this salad.
For the vinaigrette, I just used a store bought Italian dressing. I think a vinaigrette goes nicely because it isn’t too heavy for the delicate spring mixed greens I used.
If you find yourself staring into the fridge on a hot day wondering what to make, try this out. It’s great for lunch or dinner.
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- Romaine, Mixed Greens, Arugula, Spinach, any lettuce will do.
- Quinoa cooked and chilled
- Chicken breast cooked, chilled and cubed
- avocado sliced
- Snow Peas
- cucumber sliced
- Italian Vinaigrette
Ingredients
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- Cook the quinoa according to the package directions. Cool.
- Prepare the greens, chicken, and vegetables for the salad. Put the ingredients (including the quinoa) on a plate or bowl. Toss with vinaigrette and enjoy!