BEET-IT QUINOA SALAD

Oxygen - - Muscle-Up -

MAKES 1 SERV­ING In­gre­di­ents: ½ cup cooked quinoa 1 cup chopped kale ¼ cup sliced canned beets 2 tbsp crum­bled goat cheese ¼ medium ap­ple, diced (use your

fa­vorite va­ri­ety) 2 tbsp chopped wal­nuts ½ cup diced grilled chicken breast 1 tsp honey 1 tsp Di­jon mus­tard 1 tbsp red wine vine­gar 1 tbsp ex­tra-vir­gin olive oil salt and pep­per, to taste

Di­rec­tions:

1. Com­bine in­gre­di­ents for dress­ing (honey, Di­jon mus­tard, red wine vine­gar, olive oil, salt and pep­per) in small mix­ing bowl. Com­bine well with whisk and set aside.

2. Layer re­main­ing in­gre­di­ents in serv­ing bowl or por­ta­ble Tup­per­ware (to have for lunch later in the day). Driz­zle with dress­ing and toss to coat well. Add more salt and pep­per (to taste), if needed. En­joy!

Nu­tri­tion Facts (per serv­ing):

calo­ries 616, to­tal fat 34 g, sat­u­rated fat 8 g, trans fat 0 g, pro­tein 37 g, sodium 486 mg, carbs 44 g, fiber 6 g, su­gar 14 g

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