Summer Quinoa Salad

Overhead of a bowl holding a quinoa salad with chicken and veggies next to an avocado half and a lemon

Elevate your next meal by making this Lemon Quinoa Salad recipe with chicken, avocado and tomato. This easy to make quinoa salad with a lemon dressing is perfect for a quick lunch or dinner at home.

Prep Time 10

Cook Time 1

Total Time 11

Servings large salad

Calories 710kcal

Ingredients

Salad

1 Minute® Ready to Serve White & Red Quinoa Cup
1 cup romaine lettuce chopped
½ avocado sliced
1 tomato chopped
3 oz. roasted chicken breast I used leftover chicken from the night before, but you could use rotisserie here, too!
1 tablespoon feta cheese

Lemon Vinaigrette

1 ½ tablespoons freshly squeezed lemon juice freshly squeezed
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Make the Vinaigrette

In a small mason jar, measure out the lemon juice and olive oil.
Season with salt and pepper.
Shake, and set aside for later.

Make the Salad

Remove the film from the Minute® Ready to Serve White & Red Quinoa, and heat in the microwave for 60 seconds.
While the quinoa heats through, prepare the salad.
Start with a base of romaine.
Add the sliced avocado and chopped tomato.
Measure out the chicken breast and the feta.
Add the quinoa to the salad.
Drizzle the vinaigrette on top of the salad, and toss with tongs.
Serve immediately, and enjoy!

Notes

Many elements of this salad can be made in advance and packed for a quick work lunch. In a large mason jar, make the vinaigrette, then layer in the avocado, tomato, chicken, cheese and lettuce and transport to work. When it’s time to eat, heat up the Ready to Serve White & Red Quinoa Cup, shake up the salad ingredients, and combine all the ingredients in a large bowl.

The vinaigrette can be made up to a few days in advance and stored in the refrigerator. Remove from the refrigerator 1-2 hours in advance so the dressing can come to room temperature.

Nutrition