High Protein Chicken, Onion and Quinoa Salad
1-1/2 cups red quinoa, rinsed
2-1/2 cup vegetable broth
1 teaspoon canola oil
1 white onion, sliced
3 cups baby kale
1 red skinned apple, chopped
2 cups chopped cooked chicken (omit for vegetarian version)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Dressing: Whisk the vinegar with the olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.
In a sauce pan, bring the quinoa and broth to a boil. Simmer, covered for 12 to 15 minutes or until all the broth has been absorbed. Cool completely.
In a medium skillet, heat canola oil on medium-high heat. Sauté onion for 3-5 minutes or until softened and translucent. Remove from heat; cool completely.
In a large bowl toss onion, kale, apple, chicken, salt and pepper with prepared dressing. Stir in the cooled quinoa.
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe and image provided by the National Onion Association
Nutritional Per Serving (With Chicken): 407 Calories, 36.5g Protein, 11.6g Fat, 39g Carbohydrate, 297mg Sodium, 4.2g Fiber; (Without Chicken): 330 Calories, 22g Protein, 10g Fat, 39g Carbohydrate, 263mg Sodium, 4.2g Fiber