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Your Life Your Health: Quinoa Summer Salad with Intermountain Healthcare

By Intermountain Healthcare | Posted - May 23rd, 2019 @ 12:41pm

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Quinoa Summer Salad

Yield: 4-6 Servings


  • 2 cups Quinoa, cooked (per package instructions)
  • ¼ tsp. Kosher salt
  • ¼ tsp. Black pepper
  • 2 ea. Yellow squash, grilled, diced
  • 2 cups Baby Spinach leaves
  • 2 cups Cherry tomato, halved
  • 1 cup Edamame, thawed
  • ¾ cup Crumbled feta cheese
  • 3 ea. 4 oz cooked chicken breast or rotisserie, shredded
  • ¾ cup Lite poppyseed dressing

  1. Let the quinoa cool for a few hours.
  2. In a large bowl; toss all the ingredients together.
Plate Assembly:

Divided equally per serving.

Garnish each serving with 1 tsp. feta cheese.

200 Calories/ 300 mg Sodium/ 26% Cal/Fat

Intermountain Healthcare

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