Mediterranean Salad with Quinoa/Chicken

Mediterranean Salad with Quinoa/Chicken

"Why do you not have a restaurant yet?"  

This is my husband's remark after this salad. "Because, darling dear, you like having me work from home and put all my foodie attention on you."  Kiss.

But I'll take the compliment!

Whenever I make a new recipe, the question is, "Does it belong on the menu?"  Which means it's good enough to eat, and for others to use as well.

Dinner date! My husband and I are twinning with salads.

Mediterranean flavor. Chicken for him and quinoa for me. 

The Dressing:

1/4 cup raspberries, fresh or frozen

1 Tablespoon orange juice concentrate

1 Tablespoon lemon juice squeezed from fresh lemon

2 basil leaves

1/4 teaspoon sesame oil

2 Tablespoons sunflower or avocado oil

Blend in your Ninja.

The Greens:

Mixed greens

Shredded cauliflower

3 leaves basil, shredded

Cucumber, diced

Red pepper, diced

Tomato, diced

Spoonful of cavatappi pasta (I used shells made from lentils so that it's a builder rather than a carb congestor)

Kalamata olives

1/4 cup pine nuts

Sprinkle with feta cheese (if vegan, bypass)

Top with a breast of chicken, or a spoonful of pre-cooked quinoa.


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