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+ servings

Red Quinoa and Chicken Salad with Honey Dijon Hazelnut Dressing


  • Salad
  • red quinoa
  • cup broccoli florets, lightly steamed
  • cup fresh blueberries
  • ½ cup marinated feta
  • 1 ½ cups chicken, cooked and shredded
  • 1 small handful mine leaves, torn

  • Hazelnut Dressing
  • 1 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1 tsp honey
  • 2 Tbsp hazelnut oil (or olive oil)


  • Cook the Quinoa
  • Cook the quinoa according to package directions

  • Hazelnut Dressing
  • Whisk together the mustard, vinegar, and honey (if using).
  • Slowly add the hazelnut oil, continuing to whisk until the ingredients are well combined.

  • Salad
  • Transfer the quinoa to a large bowl and toss through the broccoli, blueberries and half of the dressing.
  • Divide the salad among serving plates and arrange the feta, chicken, and mint leaves on top. Drizzle the remaining dressing over the top.