Here is a quick and easy recipe to have on hand for the weekend or weekday lunches. I used Tri-Color Quinoa but that’s not necessary if you have regular on hand or can’t find the tri-color. All of the ingredients are kind of a suggestion. If you have other vegetables, such as asparagus, green beans, corn, peas, etc., go ahead and use them. You could easily turn this into a vegetarian dish by leaving out the chicken.
If you don’t have the time to roast the lemons for the vinaigrette use fresh lemon juice. (NEVER USE BOTTLED LEMON JUICE.)
Quinoa And Roasted Chicken Salad With Roasted
Lemon Cilantro Vinaigrette
Roasted Lemons
