SUMMER TIME

Hello ladies and gents this is the viking telling you that today we are talking about 

Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS

• 1 c. quinoa
• 2 pt. cherry tomatoes
• Extra-virgin olive oil, for drizzling
• kosher salt
• 1/2 c. chopped fresh parsley
• 1/2 c. chopped fresh dill, divided
• 1/2 c. chopped green onions, divided
• 2 tsp. anchovy paste
• 1/2 c. mayonnaise
• 1 tbsp. white vinegar
• 2 small cloves garlic, chopped
• 2 tbsp. skim milk
• 1 c. crumbled feta
• 2 c. shredded grilled chicken
• 1 c. shredded red cabbage

 

DIRECTIONS

1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.
2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes.
3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.
4. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.

I hope you liked this post and as always have a chilled day from the Viking.