Prepare quinoa according to package directions. Cool. Whisk together lemon zest and juice, honey, salt, and pepper for vinaigrette. Slowly whisk in olive oil; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Serve this salad warm or cold for an easy weeknight dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee Select tricolored quinoa , uncooked | ||
| 2 tsp. lemon zest | ||
| ¼ c. fresh lemon juice | ||
| 1 tsp. Hy-Vee honey | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 4 c. red Swiss chard | ||
| 12 oz. Hy-Vee cooked rotisserie chicken breast, sliced | ||
| 1 ⅓ c. red, green, and/or black grapes, halved | ||
| ½ fennel bulb, thinly sliced | ||
| ⅓ c. Hy-Vee chopped walnuts, toasted | ||
| Fennel fronds, for garnish |
Things To Grab
- Medium saucepan with lid
- Small bowl
Directions
Arrange red chard, quinoa, and chicken on four serving plates. Top each with grapes, sliced fennel, and walnuts. Serve with vinaigrette. If desired, garnish with fennel fronds.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 55mg
- Sodium: 340mg
- Total Carbohydrates: 26g
- Protein: 23g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%