INGREDIENTS:
Salad:
- 1 LB Chicken (cooked)
- 2 TBSP Cilantro (chopped)
- 1/4 Cup Quinoa (rinsed)
- 1/2 Cup Bone Broth
- 1 Can Black Beans (drained)
- 1 Tomato (sliced and seeded)
Dressing:
- 3 TBSP Lemon Juice
- 2 TBSP Avocado Oil
- 2 TBSP Cilantro (chopped)
- 2 Stalks Scallions (chopped)
- 1 TSP Minced Garlic
- 1 TSP Cumin
DIRECTIONS:
- Cook quinoa in broth for 12-15 minutes, until liquid is absorbed then cool to room temperature.
- While quinoa cooks, mix dressing ingredients in a large bowl.
- Add drained and rinsed beans and tomato.
- Add chicken then toss to coat with dressing.
- Chill until ready to eat.
