Chopped Summer Salad

Ingredients

• ½ cup quinoa
• 1 cup Pacific Foods® Chicken Bone Broth Unsalted
• 15 ounce chickpeas drained and rinsed
• 1 head romaine lettuce roughly chopped
• 1 cup blueberries
• 1 cup cherry tomatoes halved
• 1 cucumber seeded and chopped
• 2 avocados diced
• ¼ cup olive oil
• 4 tbsp balsamic vinegar
• 1 clove garlic minced
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp Dijon mustard

Instructions

1. Add quinoa and Pacific Foods® Chicken Bone Broth Unsalted to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Once fully cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Pour quinoa into a bowl and let cool for 15-20 minutes before adding to the salad.

2. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside.

3. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber.

4. Drizzle with dressing and toss to combine.

5. Top with avocado and serve!