High Protein Quinoa, Onion and Kale Salad
Prep: 5 minutes
Cook: 25 minutes
Total Prep: 30 minutes
Servings: 6 servings
1/4 cup apple cider vinegar
2 teaspoon honey
1 teaspoon honey Dijon mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1-1/2 cups red quinoa, rinsed
2-1/2 cup vegetable broth
1 teaspoon canola oil
1 white onion, sliced
3 cups chopped baby kale
1 red skinned apple, chopped
2 cups chopped cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
Whisk together vinegar, honey, mustard, lemon juice, and olive oil. Set aside.
Add quinoa and broth to a medium pot. Bring to a boil, then reduce heat.
Cover and simmer for 12-15 minutes. Cool completely.
In a medium skillet, heat canola oil over medium heat.
Add onion and cook for 3 to 5 minutes until softened.
Remove from heat to cool completely.
In a large bowl, toss together onion, kale, apple, chicken, salt and pepper to taste.
Add cooled quinoa and drizzle with prepared dressing.
Recipe and image provided by the National Onion Association.
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