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Ingredients55 m servings 400 cals
Original recipe yields 6 servings
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool.
- Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes.
- Fold quinoa into the salad. Refrigerate until serving.
- Cook's Note:
- Use your favorite fruity vinaigrette to dress this salad.
Per Serving: 400 calories; 16.5 g fat; 31.9 g carbohydrates; 30.7 g protein; 78 mg cholesterol; 813 mg sodium. Full nutrition