Whole Foods quinoa lemon cranberry salad
This shelf brings you a prepared grain salad with fruit, herbs, and roasted nuts already mixed in, dressed and ready to taste. You're heating it gently and adding a protein to make it a weeknight dinner without fuss.
About 130 calories a serving, 20 g protein, 6 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 6 ounces each two chicken breasts or thighs
- 2 tablespoons olive oil
From your shelf
- one package Whole Foods Market Quinoa Lemon Cranberry
Staples
- to taste salt
- to taste pepper
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Season two 6-ounce chicken breasts with salt and pepper on both sides, then lay them in the hot pan and cook without moving them for 6 minutes until golden.
- Flip the chicken and cook for another 5 to 7 minutes until the thickest part reaches 165°F [74°C] when tested with a meat thermometer. Transfer to a cutting board to rest while you finish.
- Pour the entire package of quinoa salad into the skillet over medium heat and stir gently for 2 minutes to warm it through, then taste and adjust salt and pepper as needed.
- Slice the rested chicken and divide the warm quinoa salad between two bowls, then lay the chicken slices on top of each.
Note Swap the chicken for two canned sardines or a can of white beans warmed separately. The salad keeps for three days refrigerated in an airtight container; slice the cold chicken and serve the salad chilled or warmed, or stretch it with a grain side or green salad.
On the label
OUINOA, RED PEPPER, DRIED CRANBERRIES, DRESSING [CANOLA OIL, CHAMPAGNE VINEGAR, LEMON JUICE, DIJON MUSTARD (MUSTARD SEEDS, VINEGAR, WATER, SEA SALT, NATURALLY OCCURRING SULFITES), SEA SALT, BLACK PEPPER], RED ONION, CASHEW NUTS, PARSLEY, MINT, ORANGE ZEST, LEMON ZEST.
Whole Foods Market, deli salads, serving 140 g, package 6 oz/0.375 lbs/170 g. Ingredients as printed on the label.
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Cooks as lemons, quinoa. Half of it left? Use up the lemons.