Quinoa chicken salad

Name: Quinoa chicken salad Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 1
Ingredients: 0.5 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C); 0.5 serving Baked Chicken Breast skinless (1 breast); 4.0 small Mushrooms fresh; 0.25 cup crumbled Feta Cheese; 0.5 serving Yellow Bell Pepper 1 serving equals 1.8 oz or about 10 strips; 0.25 serving Hass Avocado Fresh (1/2 of Avocado); 20 cherry tomatoes

Minutes to Prepare: 25
Minutes to Cook: 12

Number of Servings: 1

Ingredients

0.5 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)0.5 serving Baked Chicken Breast, skinless (1 breast)4.0 small Mushrooms, fresh0.25 cup, crumbled Feta Cheese0.5 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips0.25 serving Hass Avocado Fresh (1/2 of Avocado)20 cherry tomatoes

Directions

Cook 2 chicken breasts in balsamic vinaigrette(newman's own) with mushrooms for 10-12 mins. Boil water and cook 1 cup dry quinoa according to directions. Cut peppers and avocado. Mix chicken, mushrooms, quinoa together. Add peppers, avocado, feta, and fresh dill and cherry tomatoes. Add a few drops of braggs liquid aminos.

Serving Size: 4 cups

Number of Servings: 1.0

Recipe submitted by SparkPeople user WILDLAND.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 395.8
Total Fat: 16.2 g
Cholesterol: 79.4 mg
Sodium: 455.4 mg
Total Carbs: 35.8 g
Dietary Fiber: 5.0 g
Protein: 28.3 g

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