Are you into bright, fresh lunches? Then this recipe is for you! This bowl is packed with a simple herby dressing with protein packed chicken and quinoa.

Don’t like quinoa? Switch it out for other grains like brown rice, orzo, couscous, or faro! Don’t be nervous to add a starch, just make sure it’s an appropriate portion for you and your goals.

Ingredients:

  • 1 c. quinoa
  • 2 pt. cherry tomatoes
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • 1/2 c. chopped fresh parsley
  • 1/2 c. chopped fresh dill, divided
  • 1/2 c. chopped green onions, divided
  • 2 tsp. anchovy paste
  • 1/2 c. mayonnaise
  • 1 tbsp. white vinegar
  • 2 small cloves garlic, chopped
  • 2 tbsp. skim milk
  • 1 c. crumbled feta
  • 2 c. shredded grilled chicken
  • 1 c. shredded red cabbage

 

Directions:

Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.

Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes.

Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.

In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.

From Delish

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