This healthy whole grain salad recipe is tangy, light and so satisfying. With Mediterranean flavors, this chicken kale quinoa salad holds up for days, so it's a great brown bag lunch option and makes enough for a crowd.
Bring 4 cups of water to a boil in a large saucepan. Add the quinoa and boil, stirring occasionally for 12-13 minutes or until the spirulina starts to pull away from the grain.
Drain the cooked quinoa in a fine mesh strainer until no more liquid is dripping out.
Return the quinoa to the pot you cooked it in and secure with the lid. Steam for 10 minutes, then remove the lid and let the quinoa cool to room temperature. Can be made one day ahead.
ASSEMBLE THE SALAD:
In a large bowl, combine the cooked and cooled quinoa, cooked chicken, kale, bell pepper, cucumber, tomatoes, olives scallions, chick peas, feta, basil and oregano. Toss well to mix.
Add about 1/3 cup of lemon vinaigrette and toss to coat. Taste for seasoning and add the remainder of the dressing if needed. Serve immediately.
If you're making this chicken quinoa salad ahead of time, wait to add the cheese, herbs or dressing until just before serving.