Chopped Blueberry Kale Quinoa Salad

My Chopped Blueberry Kale Quinoa Salad is the perfect way to enjoy summer’s bountiful harvest of blueberries & kale! And with the addition of shredded chicken (a perfect way to use leftovers) this salad doubles as a complete meal.

Quinoa isn’t an ingredient you see frequently here at Health Starts in the Kitchen, as a pseudo grain it is frequently problematic for those of us with celiacs and/or gluten intolerances, not to mention it high in carbohydrate.

Personally, I can only tolerate a small serving of quinoa occasionally, like as an addition to a delicious salad like this. Listen to your body to determine if quinoa works for you, if it doesn’t, no worries – this salad is wonderful without the quinoa too!

Chopped Blueberry Kale Quinoa Salad

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Servings: 4 servings

Ingredients

Creamy Poppy Seed Dressing

• 1/2 cup mayonnaise
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Honey
• 1+ teaspoon Homemade Seasoned Salt <-- Get My Homemade Recipe
• 1/2 teaspoon Poppy Seeds

For the Quinoa

• 1/2 cup Quinoa
• 1 cup Chicken Bone Broth
• 1/2 teaspoon Sea Salt

For the Salad

• 2 cups shredded cooked chicken
• 8-10 cups chopped kale thick ribs removed
• 1/2+ cup crumbled feta cheese
• 1+ cup blueberries
• 1/4 cup green onions

Get Recipe Ingredients

Instructions

For the Creamy Poppy Seed Dressing

• Combine dressing ingredients and whisk well. Can be made up to 5 days in advance. Refrigerate until ready to toss salad.

For the Quinoa

• Using a fine mesh strainer, throughly rinse quinoa with cold water and drain.
• Add broth, quinoa and sea salt in a sauce pan. Bring to a boil then reduce heat to a simmer, cover and simmer for 15 minutes.
• Allow cooked quinoa to rest (covered, but removed from heat) for 5 minutes, then fluff with a fork prior to serving. Quinoa is best room temperature or chilled for the salad.

• Combine kale, green onions, chicken, quinoa, feta cheese and blue berries in a large bowl. Toss with dressing.
• Serve immediately. Enjoy!

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