High-Protein Chicken, Onion, and Quinoa Salad
Photography Courtesy National Onion Association
Featured in July 2020
Ingredients
Dressing
¼ cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salad
1½ cups red quinoa rinsed
2½ cups vegetable broth
1 teaspoon canola oil
1 white onion sliced
3 cups baby kale
1 red apple chopped
2 cups chopped cooked chicken
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Dressing
- In a small bowl whisk vinegar, oil, lemon juice, honey, and mustard until combined.
Salad
- In a saucepan bring quinoa and broth to boiling. Simmer, covered, 12 to 15 minutes or until broth is absorbed. Cool.
- In a medium skillet heat oil over medium-high. Cook and stir onion 3 to 5 minutes or until soft and translucent. Remove from heat; cool completely.
- In a large bowl toss onion, kale, apple, chicken, salt, and pepper with dressing. Stir in cooled quinoa.
Recipe courtesy National Onion Association
