Quinoa Beet Rice Salad

Quinoa Beet Rice Salad

  • 2 boiled & cubed chicken breast
  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 2 medium beets boiled (peeled & diced)
  • 1/4 cup cilantro leaves
  • 1/2 cup cooked edamame
  • 1/2 cup diced celery
  • 1/3 cup grape tomatoes
  • 1/4 cup feta cheese
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp fresh lime juice
  • Add salt and pepper to taste
  1. Boil chicken breast in a medium saucepan until fully cooked. Allow to cool & cube, place in a bowl and set aside.
  2. In a small saucepan, place in dry quinoa with water. Bring to a boil and then simmer for 10-15 minutes or until quinoa is fluffy.
  3. Boil whole beets for 45 minutes, run with cool water and peel with your hands. Peels should slide right off. Dice beets.
  4. Place cubed chicken, beats & quinoa into a large mixing bowl with the cilantro, tomato, edamame, celery, feta, apple cider vinegar and lime juice.
  5. Season with salt and pepper and toss everything to combine thoroughly. Transfer to a serving bowl and enjoy!
  6. Can be served warm or chilled.