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August 11, 2020 How-To Video

Whole Grain Quinoa Shaker Salad

whole grain shaker salad
whole grain shaker salad
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Course: Salad
Recipe Type: Quick
Servings: 4 (click to scale)

Equipment

  • 4 16 oz mason jars

Ingredients

  • 8 leaves fresh mint
  • 1 cup strawberries
  • 1 stalk celery stalks thinly sliced
  • 1 cup radish thinly sliced
  • 4 Tbsp pecans roasted and chopped
  • 2/3 cup quinoa dry
  • 1 oz crumbled feta cheese
  • 8 cups spring mix lettuce
  • 12 oz grilled chicken breast optional

Vinaigrette

  • 1 tsp shallots minced
  • 1 tsp fresh garlic minced
  • 2 tsp fresh thyme chopped
  • 2 tsp Dijon mustard
  • 6 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
Get Recipe Ingredients

Instructions

  • Rinse uncut produce in fresh water. Slice the celery thinly on a diagonal, slice the radish and strawberries. Set aside. Slice the mint into thin strips.
  • Make the quinoa: Bring 1 1/3 cup of water to a boil, add quinoa, stir and simmer for 10 minutes. Set aside to cool slightly. You should have approximately 2 cups of cooked quinoa.
  • Make the vinaigrette: Combine shallots, garlic, thyme, Dijon, balsamic, salt and pepper. Slowly drizzle in olive oil and whisk to combine.
  • Add ingredients in the following order to each 16 ounce Mason jar with lid: 2 cups Spring Mix, 1/2 cup quinoa, 1/4 cup radish slices, 1/4 cup sliced celery, 1/4 cup sliced strawberries, 1 Tablespoon feta, 1 Tablespoon roasted pecans, 2 Tablespoons dressing
  • Cover with lid and shake well to mix the ingredients.
  • If using chicken breast, slice thinly and add on top of the strawberries.

Video

Nutrition

Calories: 520kcal | Carbohydrates: 30g | Protein: 30g | Fat: 33g | Saturated Fat: 6g | Sodium: 550mg | Fiber: 5g | Sugar: 5g
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