You know what is the worst weather description?
Seeing that forecast on my weather app doesn’t exactly make me want to leap out of bed with a smile on my face and a spring in my step (as if I ever get out of bed with a smile and a spring. . . ).
I feel like, with February just about over, I’m 100% over winter. Sunshine and sandals? Yes, please.
I’m also kind of tired of soups. I want summer food, even if the weather outside is doing its best to convince me that summer will never ever ever arrive.
So, we ate this chicken quinoa salad for dinner last night. Bonus points because it is so quick and easy to throw together.
We ate it a bunch when we lived in North Carolina, but it’d been a while since we had it, and it was just as good as I remembered.
All my girls ate it (Ani, especially, had multiple servings of it), so maybe they are getting antsy for summer too.
Chicken Quinoa Salad with Feta and Avocado
Greek Quinoa Salad with Chicken
- 1 cup uncooked quinoa
- 2 cups water
- 1-2 chicken breasts cooked and shredded
- 4 roma tomatoes chopped
- 2 cups baby spinach chopped
- 1/3 cup red onion finely (extra finely, if you're Bart) diced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon salt
- 1 avocado diced
- 1/2 cup crumbled feta cheese
Rinse and drain your quinoa well then put it and the water in pot over high heat and bring to a boil. Stir once, cover and reduce heat to low, cooking for about 15 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
Toss the chicken, tomatoes, spinach and onion together in a large mixing bowl. Add the quinoa and stir well.
Whisk the lemon juice, olive oil, vinegar, and salt together in a small bowl or cup, then drizzle over the quinoa and mix well to coat.
Gently toss in the avocado and feta, salt and pepper to taste and serve.