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

Ingredients:
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) ​

Steps:
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!

Wilted Spinach and Garlic Quinoa Salad

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I am always looking for easy salads like this to make for lunches. I love love looovee spinach and I’ve recently been cooking with quinoa because its perfectly satisfying when you want something hearty and filling.

Yield: 4-6 servings

Ingredients:
1 tablespoon olive oil
1 small onion; chopped
2 garlic cloves; chopped
1 bunch spinach (about 3 cups); chopped
1 cup quinoa
2 cups vegetable broth (or chicken broth or water)
1/4 cup parsley; chopped
1/4 cup dill; chopped
salt and pepper
1 lemon or lime (juiced and zest)
1 cucumber; seeded, cut in half, and cubed or sliced
2 roma tomatoes; chopped
Optional:
1/4 cup feta cheese (crumbled)

Steps:
1. In a medium saucepan, heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

2. Add the spinach and cook until it becomes wilted.

3. Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is cooked, about 20 minutes. Remove from heat and squeeze with a splash lemon/lime juice and mix in cucumbers, tomatoes, and feta cheese(optional).

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Spinach Summer Salad with Annie’s Lite Poppy seed dressing

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I just love salads during the summer especially on hot days like we have over here in California. This salad is packed with all kinds of great nutrients from antioxidants, vitamin c, lean protein, omega 3, vitamin e, and a ton more! I love Annie’s salad dressing when I want to excite my salad a bit. I am able to pronounce all the ingredients..which is always a good sign meaning no chemicals…unlike all of our favorite fattening dressings. Annie’s dressings are always all natural too! 🙂  Annie’s lite poppy seed dressing is my favorite on this particular salad because everything just pairs so perfectly. YUM! #TeamAnnies

Ingredients:
Spinach
Strawberries; sliced
Almonds; sliced
Avocado; cubed
Chicken breast; shredded

Steps:
Assemble all of the ingredients to your desire and then drizzle Annie’s lite poppy seed dressing. Enjoy!
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#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.

Roasted brussel sprout & aspargus salad with blue cheese & cranberries

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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

Ingredients:
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

Steps:
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

BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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