Chopped Summer Quinoa Salad with organic bone broth for extra nourishment!
Servings 4
Ingredients
Recipe Ingredients:
- 1/2 cup quinoa
- 1 cup Pacific Foods Organic Chicken Bone Broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 head romaine lettuce, roughly chopped
- 1 cup blueberries
- 1 cup cherry tomatoes halved
- 1 cucumber seeded and chopped
- 2 avocados diced
- 1/4 cup olive oil
- 4 tbsp. balsamic vinegar
- 1 clove garlic minced
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. dijon mustard
Instructions
- 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!