Print Recipe Close Window

Toasted Quinoa, Chicken, Corn, and Avocado Salad

A satisfying and healthy lunch from The New Sonoma Diet, that's also gluten free.

Per Serving: 250 Calories, 14g Protein, 13g Fat, (2g Saturated Fat), 30g Carbohydrates, 5g Fiber, 26mg Cholesterol, 89mg Sodium, 9 Glycemic Load
Yield: Serves 4 - 1.5 cups each

Ingredients

Simple Lemon Vinaigrette  

  1. Combine all ingredients. Whisk well.

Instructions

  1. Place cucumbers in a bowl. Lightly season with salt and pepper. Let sit for 5 minutes. Drain
  2. Add quinoa, chicken, red pepper, corn, scallions, and cilantro. Gently mix. Add the vinaigrette and adjust seasoning with salt and pepper. Fold in the avocado.

From The New Sonoma Diet © by Connie Guttersen RD, PhD. Used with permission from Sterling Publishing Co., Inc.