Quinoa Odyssey® Feta Salad

Ingredients:

1 cup quinoa, rinsed

½ store-bought rotisserie chicken

1 mango, diced

¼ cup vidalia onion, thinly sliced

½ cup champagne vinaigrette

½ cup orange juice

salt and pepper to taste

6 oz Odyssey® Feta Cheese, crumbled

½ pinch blueberries

Directions:

Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium-high heat. Reduce heat to low, cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.

Using two forks, pull chicken into bite-size pieces. In a large bowl, combine chicken, mango, and onion; toss.
In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper.
Divide quinoa among serving plates; top with chicken mixture.
Garnish with feta and blueberries.

Compliments of the WMMB.

Print Options:

Quinoa Odyssey® Feta Salad