Quinoa Feta Salad
Main Ingredients: Rice/Grains
Yield: 6 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
- 6-8
Ingredients
- 1 c. quinoa, rinsed
- 1/2 store-bought rotisserie chicken
- 1 mango diced
- 1/4 c. Vidalia onion, thinly sliced
- 1/2 c. champagne vinaigrette
- 1/2 c. orange juice
- Salt and pepper, to taste
- 6 ounces feta cheese, crumbled
- 1/2 pt. blueberries
Directions
- Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.
- Using two forks, pull chicken into bite-size pieces. In large bowl, combine chicken, mango and onion; toss. In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper. Divide quinoa among serving plates; top with chicken mixture. Garnish with feta and blueberries.
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