I can’t believe we are on day #4 already! Have you been keeping up this week? If not, here is a recap of the delicious recipe posts so far this week. Be sure to check them all out because they have some great giveaways with them!
Which brings us to day #4. I credit organicgirl with renewing my love for salads and leafy greens. I had never tried kale until I met their baby kale and love spinach now more than ever! Seriously, a brand can do that you you! I’m integrating another new love into this recipe: quinoa. This dish makes a great, hearty lunch or dinner and is packed with nutrients and protein. I opted for using spinach in the recipe but you can also use baby kale.
organicgirl has put together a lovely little gift basket for the winner including some of their organic greens, a 50 Shades of Kale cookbook AND a $40 gift card for Williams-Sonoma! So be sure to spread the word far and wide because the more you share, the more entries you get. Good luck and enjoy!
- 3 tablespoon Lemon Juice
- 1 tablespoon parsley
- 1 tablespoon cilantro
- 5 tablespoons olive oil
- 2 cups cooked quinoa
- 5 ounces fresh spinach
- 1 cup Cooked shredded chicken
- 4 ounces feta, crumbled
- ½ cup dried cranberries
- Combine the lemon juice, parsley and cilantro in a large bowl. Drizzle in the olive oil and stir to combine.
- Add in the spinach and pour the warm quinoa on top. Allow the quinoa to sit for 5-10 minutes to allow the spinach to wilt.
- Add in the remaining ingredients and toss to combine. Serve warm or store in the refrigerator and eat it cold.