Ingredients
- 1 cup Pacific Foods® Organic Chicken Bone Broth with Sea Salt
- 1/2 cup uncooked quinoa, rinsed
- 1/4 cup olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, roughly chopped
- 1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 cup blueberries
- 1 cucumber, seeded and chopped
- 1 cup cherry tomatoes, halved
- 2 avocado, pitted, peeled and diced
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Instructions
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Step 1
Add broth and quinoa to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Once fully cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Pour quinoa into a bowl and let cool for 15 to 20 minutes before adding to the salad.
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Step 2
Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, mustard, garlic, sea salt and black pepper. Set aside.
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Step 3
Prepare the chopped salad: to a large salad bowl add the cooked quinoa, lettuce, chickpeas, blueberries, cucumber and tomatoes. Drizzle with dressing and toss to combine. Top with the avocado and serve!
