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

Chopped Summer Salad

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Rating: 0
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Prep Time

15minutes

Cook Time

15minutes

Servings

Product Type

Bone Broth,

Prep Time

15minutes

Cook Time

15minutes

Servings

Product Type

Bone Broth,

Chopped Summer Salad

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

15minutes

Servings

Product Type

Bone Broth,

Prep Time

15minutes

Cook Time

15minutes

Servings

Product Type

Bone Broth,

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

  1. 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.
  2. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside.
  3. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber.
  4. Drizzle with dressing and toss to combine.
  5. Top with avocado and serve!

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

  1. 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.
  2. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside.
  3. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber.
  4. Drizzle with dressing and toss to combine.
  5. Top with avocado and serve!