Bring water to a boil in a small saucepan. Add quinoa; cook, uncovered, for 10 to 12 minutes or until water is evaporated and quinoa is tender. Remove from heat; set aside.
Looking for a unique and hearty salad recipe to make for dinner tonight? Why not give this tasty combination a try? Any leftovers can be reheated and served for lunch tomorrow.
Servings and Ingredients
|2 c. water|
|1 c. Hy-Vee tri-color quinoa|
|8 c. lightly packed coarsely chopped Lacinato kale|
|4 c. lightly packed coarsely chopped red cabbage|
|1 (8-oz.) pkg. frozen shelled edamame|
|4 tbsp. Gustare Vita olive oil, divided|
|½ tsp. Hy-Vee salt|
|1 (28-oz.) Hy-Vee Kitchen savory whole rotisserie chicken, warmed|
|1 c. carrot ginger dressing & marinade|
|Hy-Vee wonton strips, for garnish|
Things To Grab
- Small saucepan
- 2 large rimmed baking pans
- Large bowl
- Medium microwave-safe bowl
Meanwhile, place 2 large rimmed baking pans in oven. Preheat oven to 450 degrees.
Combine kale, cabbage and frozen edamame in a large bowl. Drizzle with 2 Tbsp. olive oil; sprinkle with salt. Toss to coat.
Remove preheated pans from oven. Drizzle remaining 2 Tbsp. oil in one of the pans; add quinoa and spread evenly. Spread kale mixture in the other pan.
Roast kale mixture for 15 to 20 minutes or until edge pieces become crispy and quinoa for 25 to 30 minutes or until golden brown. Stir each occasionally.
Meanwhile, remove meat from chicken; discard skin and bones. Shred chicken and transfer to a medium microwave-safe bowl. To heat, if desired, microwave on HIGH for 5 to 7 minutes or until 165 degrees.
Remove pans from oven. Transfer kale mixture and chicken to a large shallow serving bowl. Drizzle with dressing. Top evenly with quinoa. Garnish with wonton strips, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 30mg
- Sodium: 560mg
- Total Carbohydrates: 24g
- Protein: 18g