High Protein Chicken, Onion and Quinoa Salad

High Protein Onion and Quinoa Salad National Onion Association
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Ingredients

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 Dressing: 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon honey 1 teaspoon Dijon mustard  

Directions

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. Serves 6 Prep Time: 10 minutes Cook Time: 15 minutes  
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

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