Bursting with so much flavors and textures, this Sweet and Spicy Chicken Jerky Quinoa Salad is sure to brighten up your next work or school lunch hour!
Course Salad
Cuisine American
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 1
Calories 754kcal
Author Sonia! The Healthy Foodie
Ingredients
For the salad
1cupleftover cooked quinoa* (I used Bob's Red Mill Organic Tricolor Quinoa)
Place the cooked quinoa, celery, bell pepper, green onions, Brazil nuts and jerky in a medium sized mixing bowl. Set aside.
In a smaller bowl, combine the avocado oil, apple cider vinegar, liquid honey, Dijon mustard, Sriracha, salt and pepper; mix vigorously with a whisk until well combined and pour over the reserved ingredients. Toss well and transfer to your favorite lunch container that has a tight fitting lid. Top with sliced avocado and hard boiled egg and hit with a splash of sriracha, if desired.
Store in refrigerator until ready to eat.
Notes
Or cook quinoa according to directions on package and let cool completely.