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Roasted Chicken & Vegetable Quinoa Salad

Lia Huber
  • 45 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken, tenders

4

Carrots, medium

8 cups

Escarole or curly endive

3 cloves

Garlic

10 oz

Mushrooms

1

Onion, medium

1 cup

Quinoa

3 tsp

Fennel seeds

1/2 tsp

Pepper, ground

1 tsp

Salt

5 tbsp

Olive oil, extra-virgin

3 tbsp

Sherry vinegar or red-wine vinegar

1 1/2 cups

Water