Spinach-Quinoa Bowls with Chicken and Berries
Ingredients
- 6 cups baby spinach or mixed greens
- 2 cups cooked quinoa
- 1⅓ cups chopped cooked chicken breast
- 1 cup fresh blueberries or sliced fresh strawberries
- ¼ cup crumbled feta cheese
- 2 Tbsp sliced almonds, toasted
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp white wine vinegar
- ½ tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
Instructions
- Divide the spinach, quinoa, and chicken evenly between four (1-quart) airtight containers.
- Top each salad evenly with the berries, cheese, and almonds. Cover and chill until ready to serve.
- Before serving, whisk together the oil, vinegar, mustard, honey, and salt in a small bowl. Divide the dressing evenly between the salads and toss to coat; serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
396
|
396
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 23 | 23 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 688 | 688 |
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