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Chopped Summer Salad

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people


  • 1/2 cup quinoa
  • 1 cup Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1 head romaine lettuce, roughly chopped
  • 1 cup blueberries
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded and chopped
  • 2 avocado, diced
  • 1/4 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon-style mustard


  • Add quinoa and organic bone broth to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Once fully cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Pour quinoa into a bowl and let cool for 15-20 minutes before adding to the salad. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber. Drizzle with dressing and toss to combine. Top with avocado and serve!