Quinoa Salad with Diced Chicken, Red Onion, Cucumbers, Feta Cheese, and Spinach

The quinoa salad features fluffy tri-color quinoa as the base, with vibrant green spinach leaves, golden diced chicken, bright red onion, crunchy cucumber, and crumbled white feta cheese. It’s lightly dressed, creating a colorful and appetizing dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Quinoa: Rinse 1/2 cup of dry tricolor quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2

Prepare the Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, diced chicken, red onion, cucumber, feta cheese, and spinach. Season with salt and pepper to taste.

Step 3

Dress the Salad: Drizzle the Ken's Steakhouse Lite Northern Italian dressing over the salad. Toss gently to combine all ingredients evenly.