Spring Quinoa Salad

makes 4 servings

1 cup quinoa, rinsed and drained well
2 cups chicken broth
2 cups fresh peas, shelled
½ cup shredded carrot
4–6 oz. microgreens
1 lb. chicken breast, grilled and sliced
½ cup feta cheese, crumbled
1 lime, quartered
Green Goddess dressing

In a medium saucepan, bring broth to a boil. In a medium skillet add quinoa; toast over medium-heat until fragrant and light brown, about 15 minutes. Transfer quinoa to the hot broth, reduce the heat to low, cover, and simmer for 10–15 minutes. Remove from heat, add peas, cover, and let steam for 5 minutes. Uncover and add shredded carrots; use a fork to combine and fluff the mixture.

To assemble: Divide microgreens among 4 bowls, add quinoa mixture, top with ¼ of the chicken and ¼ of the feta cheese. Drizzle with Green Goddess dressing. Serve with lime wedges.

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