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.
Serves 4 people
Ingredients
For Chopped Fajita CHIC’KEN
- 1 Bag RollinGreens Chopped fajita CHIC’KEN
- 2 cups water
- 2 tbsp olive oil
For the Quinoa
- 1 cup raw quinoa
For the Dressing
- 2 tbsp olive oil
- 1-2 cloves garlic
- 4 tbsp apple cider vinegar
- Juice of ½ lemon
- ¼ tsp sea salt
For the Salad
- ¼ red onion
- ½ cucumber
- ¼ cup dried cranberries
- ½ red apple
- 4-6 sprigs cilantro
Instructions
- For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the quinoa, 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.
- For the dressing, 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.
- For the salad, cut two small slices of the onion and dice. Add to bowl and mix. Dice cucumber, apple, and cilantro. Add to bowl. Add cranberries to bowl and stir.
- Add ½ of the RollinGreens Chopped fajita CHIC’KEN and cooked quinoa to bowl and mix.
- Allow it to cool for 5-10 minutes in the refrigerator.
-Enjoy Chef Ko
