Ingredients
- 1 c. quinoa
- 2 pt. cherry tomatoes
- Extra-virgin olive oil, for drizzling
- kosher salt
- 1/2 c. chopped fresh parsley
- 1/2 c. chopped fresh dill, divided
- 1/2 c. chopped green onions, divided
- 2 tsp. anchovy paste
- 1/2 c. mayonnaise
- 1 tbsp. white vinegar
- 2 small cloves garlic, chopped
- 2 tbsp. skim milk
- 1 c. crumbled feta
- 2 c. shredded grilled chicken
- 1 c. shredded red cabbage
Directions
- Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.
- Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes.
- Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.
- In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.
Are you ready to start looking good, feeling great, and living life to the fullest?
Let our team of experts give you the ultimate roadmap to success. Click the picture below to sign up for our 6 Week Shred Challenge
