Arugula and Artichoke Quinoa Salad
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups bone broth or vegetable stock
- Balsamic vinaigrette
- 8 cups baby arugula
- 1 15oz can quartered artichokes, halved
- 1 large pear, thinly sliced
- 4 oz fresh mozzarella cheese balls
- 1 lb grilled chicken
Instructions
- Add uncooked quinoa to a small saucepan with the bone broth. Bring to a boil over medium-high heat, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all liquid is absorbed. Turn off the heat and let sit for an additional 10 minutes, or until the quinoa is fluffy.
- While the quinoa cooks, prepare the balsamic vinaigrette.
- When quinoa cools slightly, add it and the remaining salad ingredients to a large bowl, including the arugula, artichokes, pear, mozzarella cheese, and grilled chicken.
- Toss in the balsamic vinaigrette. Enjoy!
Notes
Wait to dress until right before eating to avoid limp greens!