Chopped Summer Quinoa Salad with organic bone broth for extra nourishment! 

Chopped Summer Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings 4
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
  • 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!