Quinoa salad with RollinGreens Chopped CHIC’KEN fajita, red onion, cucumbers, dried cranberries, apple, cilantro, dressed with olive oil, garlic, lemon juice and apple cider vinegar.
Ingredients
- 1 Bag RollinGreens Chopped fajita CHIC’KEN
- 2 cups water (Chopped fajita CHIC’KEN)
- 2 tbsp olive oil (Chopped fajita CHIC’KEN)
- 1 cup raw quinoa
- 2 tbsp olive oil
- 1-2 cloves garlic
- 4 tbsp apple cider vinegar
- Juice of ½ lemon
- ¼ tsp sea salt
- ¼ red onion
- ½ cucumber
- ¼ cup dried cranberries
- ½ red apple
- 4-6 sprigs cilantro
Instructions
- Add 2 cups water to a medium pot or pan
- Add olive oil to water.
- Bring to boil, once boiling, reduce heat to medium low and tear off the top of the RollinGreens Chopped fajita CHIC’KEN pack and add contents. Stir well.
- Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
- In a separate medium pot, fill ¾ full of water and a large pinch of salt. Boil water then add rinsed quinoa. Cook until al dente then strain. Set aside and make sure it is fully drained before you add it to marinade.
- Marinade and vegetables: In a large mixing bowl, add the olive oil.
- Dice garlic fine and add salt and mash together, then add to bowl and mix into oil.
- Add apple cider vinegar, lemon juice and sea salt and mix.
- Cut two small slices of the onion and dice. Add to bowl and mix.
- Wash, dry and dice cucumber, apple and cilantro. Add to bowl.
- Add ½ of the RollinGreens Chopped fajita CHIC’KEN to bowl and mix.
- Allow it to cool for 5-10 minutes in the refrigerator.
- In a serving bowl, add the preferred amount of salad.
-Enjoy Chef Ko
