Moroccan Quinoa Salad with Chicken and Creamy Harissa Vinaigrette
Serving Size 12
Ingredients
Salad Ingredients
- 1 cup Quinoa
- 1 1/2 cups Low sodium chicken stock
- 1 1/2 cups Chicken thigh — cooked, skinned, and diced
- 1/2 cup SupHerb Farms Fresh Frozen Onion Green
- 1/2 cup SupHerb Farms Fresh Frozen Tomato Reduced Moisture Diced
- 2 tablespoons SupHerb Farms Fresh Frozen Cilantro Large
- 1 teaspoon SupHerb Farms Fresh Frozen Spearmint
- 2 teaspoons Lemon zest
- 1/4 cup Golden raisins
- 1/4 cup Feta cheese — crumbled
Creamy Harissa Vinaigrette Ingredients
- 1/4 cup White wine vinegar
- 1/2 cup Greek yogurt
- 3 tablespoons SupHerb Farms Fusions® Moroccan Harissa
- 1/2 teaspoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon SupHerb Farms Fresh Frozen Garlic Minced
Categories
- Categories: African, Mediterranean, Middle Eastern, Moroccan
- Ingredients: Chicken (Poultry), Grains, Plant-Based, Plant-Forward, Salads
Preparation
Salad Preparation
- Rinse quinoa to remove residue and set aside.
- Add chicken stock to large sauce pan. Bring to a boil.
- Add quinoa and stir. Cook covered for 18-20 minutes.
- Remove quinoa from heat and transfer to a large mixing bowl. Allow to cool slightly.
- Add chicken SupHerb Farms Fresh Frozen Green Onion, Tomato, Cilantro, Spearmint, lemon zest, raisins and feta cheese. Blend together and set aside.
Creamy Harissa Vinaigrette Preparation
- Add all Creamy Harissa Vinaigrette ingredients to a mixing bowl and blend well.
- Drizzle over salad and blend the ingredients.
Chill and serve.
Related Applications
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