Salad with grilled chicken, quinoa, avocado and more!

ArtFoodHome.com | barbara stroud

Healthy tip: Add a little (cooked) quinoa to your salad! It’s delicious!

What I did:

I cooked the quinoa (according to package directions) ahead of time and put it in a glass container in the refrigerator.

Then I made the salad while Fred grilled boneless/skinless chicken breasts coated in olive oil and pepper. He grilled them perfectly!

I made a salad with Organic Girls Mache Blend, (a mixture of mâche rosettes, baby red chard, baby green chard, tango), then added chopped carrots, green onion, radishes, tomato, avocado, cucumber.

I cut up the chicken into bite size pieces and added to the top, along with some feta, then drizzled some extra virgin olive oil and a splash of red wine vinegar. TADA! Dinner is ready!

It was amazingly fresh and delicious – the texture of the quinoa added something special.

Catch you back here tomorrow!

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