Hearty Salads Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine mesh strainer until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool to warm or room temperature.

Place 4 cups mixed salad greens in a large serving bowl or divide between individual bowls as desired.

Prepare protein

If using chicken: season 2 chicken breasts with salt and pepper and cook on a skillet over medium heat with 1 tablespoon oil, about 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes then slice. If using tofu: press 14 oz firm tofu 15–30 minutes, cube and roast or pan-fry until golden, about 20–25 minutes total.

Drain and rinse 1 cup canned chickpeas. Pat dry and, if desired, crisp in a skillet over medium heat 5–7 minutes with a pinch of salt for added texture. Roughly chop 0.5 cup toasted walnuts and measure 0.5 cup crumbled feta and 0.25 cup dried cranberries.

Dice 1 medium cucumber, halve 1 cup cherry tomatoes, dice 1/2 red bell pepper, and thinly slice 1/4 small red onion. Chop 1/4 cup fresh parsley and 2 tablespoons fresh mint if using.

Add the prepared vegetables and herbs to the bowl with the salad greens. Stir gently to combine.

Make the dressing

In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Secure lid and shake or whisk vigorously until emulsified. Taste and adjust seasoning (more lemon for brightness, more honey for sweetness, more salt as needed).

To the large bowl with greens and vegetables, add the cooled quinoa, chickpeas, crumbled feta, toasted walnuts and dried cranberries. Toss gently to combine.

Pour the dressing over the salad (start with about 3/4 of the dressing), toss to coat evenly, and add sliced chicken or roasted tofu on top. Taste and add more dressing if desired.

Serve immediately, or refrigerate up to 2 hours before serving. Leftovers keep in an airtight container for up to 3 days (store dressing separately for best texture).