Chicken and Quinoa Salad with Fresh Herbs, Chick Peas, and Feta
Author: Chef Alli
Ingredients
1cupQuinoa
1 3/4cupvegetable or chicken broth
2-3cupscookedchopped rotisserie chicken
1pintgrape tomatoeshalved
1can rinseddrained chick peas
1/2cupchopped Italian parsley
1/4Cchopped mint
zest from one lemon
2cupsbaby spinach
1/2cupfeta cheese crumbles
Dressing
1/4Cplus 1 T olive oil
1/8Cred wine vinegar
1/8Cfresh lemon juice
2minced garlic cloves
1tspsalt
Cracked pepper
Instructions
Instant Pot/Electric Pressure Cooker Quinoa
Bring broth to a simmer, add quinoa, stirring to combine. Lock IP/EPC lid into place, choose High Pressure setting for 1 minute, bringing IP/EPC to full pressure. When timer sounds, perform a natural release for 10 minutes. Remove lid and fluff quinoa with a fork.
Stove Top Quinoa
Bring broth to a simmer in a saucepan, add quinoa, stirring to combine. Cover saucepan with a lid, cooking quinoa over low heat for 15-20 minutes until all liquid is absorbed and quinoa is tender; fluff with a fork
To make dressing, whisk all ingredients in a small bowl or shake well in a glass jar with lids
Place cooked quinoa into a large bowl; add tomatoes, chickpeas, chicken, fresh herbs, and lemon zest; toss with dressing. Serve on a bed of baby spinach topped with feta.