Quinoa & Chick'n Harvest Grain Salad
Recipe:
Quinoa & Chick'n Harvest Grain Salad
Serves: 6
Prep Time: 20 min
Cooking: 15 minutes
Recipe By: Elizabeth Varga
Ingredients
1 1/2 cups tricolor quinoa
1 package Abbot’s Chopped Chick’n
1 medium zucchini, sliced and quartered
2 heirloom tomatoes, cubed
1 cup fresh or frozen sweet corn, cooked according to package directions
1/2 bunch flat leaf parsley, roughly chopped (about 1 cup)
½ cup vegan feta
½ cup chopped almonds
1/4 cup olive oil
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Flaky sea salt
1 avocado, sliced
Description
Grain salads are wonderfully versatile and can be served warm or chilled. This hearty, protein-packed salad can be enjoyed as a healthy side or as a main when served over a bed of leafy greens.
Method
Cook the quinoa. In a medium pot, bring 3 cups of water, a generous pinch of salt, and the quinoa to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and fluff with a fork. Let the quinoa sit, covered, for 10 minutes.
Meanwhile, cook the Chick’n according to the package instructions.
Add the cooked quinoa, cooked chick’n, and the remaining ingredients, except avocado, to a large bowl. Toss well and season with salt to taste.
Serve with a garnish of sliced avocado.
*Serve immediately as a warm salad or let the quinoa and chick’n cool completely for a cool salad.