Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

2. Step2

   Meanwhile, place 2 large rimmed baking pans in oven. Preheat oven to 450 degrees.

3. Step3

   Combine kale, cabbage and frozen edamame in a large bowl. Drizzle with 2 Tbsp. olive oil; sprinkle with salt. Toss to coat.

4. Step4

   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.

5. Step5

   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.

6. Step6

   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.

7. Step7

   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.