INGREDIENTS
2 cups
quinoa
1 lb
chicken thighs
2
ears corn
8 oz
cherry tomatoes
1 large
carrot
1 large
cucumber
1
bell pepper
3/4 cup
leafy herbs & tender stems
1 tbsp
green onions
5 1/2 oz
spring greens
1 serving
curry vinaigrette
1/2 cup
extra virgin olive oil
1
lemon zest
3 cloves
garlic
2 tbsp
curry powder
1 tbsp
apple cider vinegar
1 tbsp
honey
1 pinch
cayenne pepper
1 tsp
kosher salt