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healthier 2019
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CHICKEN AND EDAMAME QUINOA SALAD
INGREDIENTS
FROM CHEF DALE MACKAY
DIRECTIONS
2 medium-sized chicken breasts
1/4 teaspoon salt
4 slices of lemon
1/2 cup CO-OP GOLD PURE quinoa
2 cups water
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon garlic, minced
1 package INSPIRED GREENS Red Batavia live greens
3 tablespoons Kalamata olives, sliced
2/3 cup CO-OP GOLD Frozen Shelled Edamame Beans
1/4 teaspoon lemon zest
1/4 cup CO-OP MARKET TOWN Feta Cheese, crumbled
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, ripped
Serves: 4 | Prep Time: 10 min | Cook Time: 30 min
1. Pre-heat oven to 375°F.
2. Season chicken with salt and place on
parchment paper-lined baking tray. Place lemon
slices on chicken and bake at 375°F for 14 to 16
minutes or until fully cooked, but not dry. Let
cool fully and then cut into ½-inch pieces.
3. Combine quinoa and water in a pot and cook on
medium-high for 12 minutes. Drain and let cool
on a tray until needed.
4. To make dressing, whisk together olive oil,
balsamic vinegar and garlic. Set aside.
5. With a sharp knife, cut root and core out of the
Red Batavia greens. Tear lettuce into large
pieces and place in a large mixing bowl. Add
remaining salad ingredients, cooled quinoa and
chicken. Pour desired amount of dressing over
and toss to combine.
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