Quinoa Salad with Chicken, Edamame and Grapes
Makes 4 servings - about 1 ? cups
? cup uncooked quinoa
½ cup frozen shelled edamame
2 tablespoons orange juice
4 teaspoons olive oil
2 teaspoons apple cider vinegar
1 ½ teaspoons honey
¼ teaspoon salt
¼ teaspoon pepper
2 cups chopped baby spinach
1 ? cups chopped cooked chicken breast - 5 ¾ oz.
? cup halved grapes - 2 oz.
¼ cup thinly sliced green onions
2 tablespoons chopped pecans
1. Cook quinoa according to package directions. Transfer to a large bowl, and let cool.
2. Cook edamame according to package directions. Rinse with cold water; drain well.
3. While edamame cooks, combine orange juice, oil, vinegar, honey, salt and pepper in a jar with a tight-fitting lid; shake well to combine. Add edamame, spinach, chicken, grapes, and green onions to quinoa. Pour orange juice mixture over salad, and toss to coat. Sprinkle with pecans.
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