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3.34 from 12 votes

Chopped Summer Salad

Chopped Summer Quinoa Salad with organic bone broth for extra nourishment!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sides
Product Type: Bone Broth
Specialty Diet: Dairy Free, Gluten Free
Servings: 4


  • 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!