Spicy Spinach Chicken Quinoa Salad
with Carrot Garlic Dressing
(makes 2 large salads)
4 - 5 oz fresh spinach
2 cups shredded kale or 1 cup kale chips
2 cups broccoli pieces
1 cup cooked, spiced quinoa (below)
1 cup baked chicken breast pieces (below)
1/2 raw beet grated
Toss all ingredients in a large bowl with Carrot Garlic Dressing (below). Enjoy!
Cook 1 cup quinoa in 2 cups water with 1/4 tsp chili powder, garlic powder and paprika.
Cool slightly before tossing in salad.
Sprinkle coconut oil, garlic powder, paprika and salt on organic chicken breasts and bake for 20 minutes at 350 degrees. Cut into pieces before adding to salad.
Carrot Garlic Dressing
1/4 carrot juice
1/2 cup oil mix (7 tbps. olive oil, 1 tbsp. sesame oil)
2 Tbsp white wine vinegar
1 Tbsp agave nectar
1 Tbsp Sriracha hot chili sauce
1 tsp salt
2-3 cloves garlic, crushed
Mix all together in a shaker bottle. Add to salad to taste.
Let me know what you think and I'll pass your comments on to my son.