INGREDIENTS
!For the Quinoa
1 tbsp
organic extra virgin coconut oil
1 cup
Tru-roots sprouted quinoa
1 1/2 cups
bone broth, stock or water
pink Himalayan salt to taste
!For the salad
4 oz
cooked chicken thigh
2 cups
shredded romaine lettuce
1/4 cup
cooked try-roots quinoa
1 tbsp
red onion
3
slices of jalapenos peppers with or without seeds depending on how spicy you like it.
Dressing of choice, I prefer a homemade chipotle ranch or cilantro lime dressing for this salad!
Cilantro for garnish