INGREDIENTS
1 cup
dry quinoa
2 cups
broccoli florets
1 cup
cooked shredded chicken breast
1
large ripe mango, diced
1/2 cup
shredded carrots
1/2 cup
kalamata olives
1/4 cup
grated parmesan cheese
1/2 cup
crumbled blue cheese
1/2 cup
extra virgin olive oil
2 tbsp
lemon juice
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper