Roasted Lemony Quinoa, Chicken Arugula Salad
This recipe is so fresh with lemon, mint and arugula! And its loaded with protein too. Use either our A2 Grassfed Ghee or our Domestic Grassfed Ghee in this recipe. Serves 2 very generously as the meal; 4 as a side salad.
Ingredients
Method
- Preheat oven to 425 degrees F
- Melt the Ghee in a pan on the stove, add the ground chicken and cook on medium high heat.
- Place the thinly sliced lemon slices on a parchment lined baking sheet. Roast the lemons until they are slightly browned, 7 to 9 minutes. Can go a little longer if you prefer them more caramelized.
- Meanwhile, bring broth and quinoa to a boil in a small saucepan. Follow the directions on your package. Once the quinoa is removed from the heat, let it stand covered for at least 10 minutes so it cools. Fluff with a fork and add a little ghee to it.
- Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.
- Finely chop the lemon slices.
- Combine the lemons in a large bowl with vinegar, mustard, olive oil, salt and pepper to taste.
- Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.
Notes
This recipe can be made with our Black Garlic Ghee DIY Mix by simply adding up to a teaspoon of the black garlic powder into the dressing.
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