Description
The weather here just gets better and better—warm, clear and sunny—so we had a little picnic last weekend. I made a zesty spring salad packed with high protein ingredients like red quinoa and chicken.
Ingredients
- FOR THE DRESSING:
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- ¾ teaspoons Ground Cumin
- ½ teaspoons Kosher Salt
- ¼ teaspoons Sweet Paprika
- FOR THE SALAD:
- 3 cups Cooked Peas
- 3 cups Pea Shoots
- 1 bunch Radishes, Trimmed And Sliced
- ½ cups Crumbled Goat Cheese
- 3 Tablespoons Chopped Fresh Dill
- 3 cups Shredded Rotisserie Chicken
- 3 cups Cooked Red Quinoa
Preparation
In a small container, whisk together the ingredients for the dressing; set aside.
In a large mixing bowl, gently toss together peas, pea shoots, sliced radishes, crumbled goat cheese, and dill. Drizzle dressing over the top of the salad. Transfer salad to a container.
Transfer chicken to one container and the cooked red quinoa to another.
To serve, spoon desired amounts of salad, chicken, and quinoa.
