Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!

Roasted brussel sprout & aspargus salad with blue cheese & cranberries

I absolutely looooooove roasted brussel sprouts and I recently read a health article about asparagus and how nutritious it is so of course I have been trying out new recipes with asparagus and this is one of my new favorite salads. The combination of the two perfectly warmed seasoned vegetables with the crumbled blue cheese almost melts together. The sweet chewy cranberries also blend in perfectly. This dish is simple, delicious, and yet so easy to put together—this is a must try!

Yield: 4-6 servings

1/2 lb of brussel sprouts; cut in half (about 3 1/2 cups)
1 bunch of fresh asparagus; cut in thirds
1 Tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp basalmic vinegar
1/3 cup of fresh crumbeled blue cheese
1/4 cup dried cranberries

1. Preheat oven to 400 degrees F. In a roasting pan combine the asparagus and brussel sprouts. Drizzle with olive oil until lightly coated. Sprinkle in salt, garlic powder, and black pepper. (That’s all! Super simple!) Bake for 20 minutes until asparagus and brussel sprouts are golden brown. Some of the brussel sprout leaves may be extra brown/crispy and those are the best part so don’t throw them away. 🙂

2. Place roasted vegetables in a serving bowl, add vinegar, and mix with a spoon. Top with crumbled blue cheese and dried cranberries. This combination is out of this world!image