Basil Quinoa Salad with Avocado and Chicken
Servings
4people
Servings
4people
Ingredients
Dressing
Instructions
  1. Add the quinoa and water to a medium saucepan, season with salt. Bring to a boil over medium high heat. Once boiling, reduce the heat to simmer, and cover, cooking for 10 minutes. Remove from heat, and let rest for 5 minutes before fluffing with a fork.
  2. While the quinoa is cooking, season the chicken breasts with the italian seasoning blend and garlic powder. Heat the olive oil in a nonstick skillet, and cook the chicken breast for about 8 minutes per side.
  3. Remove the chicken from the pan and slice.
  4. Add the cooked quinoa, cucumber tomatoes, green onions, basil, parsley, dill and sunflower seeds to a bowl, tossing to combine.
  5. Make the dressing: In a small bowl, whisk together the apple cider vinegar, lemon juice, dijon mustard, honey, lemon zest, and olive oil.
  6. Divide the quinoa mixture between 4 bowls. Top with chicken and drizzle with dressing.