Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS

1 c. quinoa

2 pt. cherry tomatoes

Extra-virgin olive oil, for drizzling

kosher salt

1/2 c. chopped fresh parsley

1/2 c. chopped fresh dill, divided

1/2 c. chopped green onions, divided

2 tsp. anchovy paste

1/2 c. mayonnaise

1 tbsp. white vinegar

2 small cloves garlic, chopped

2 tbsp. skim milk

1 c. crumbled feta

2 c. shredded grilled chicken

1 c. shredded red cabbage

DIRECTIONS

Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.
Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes.
Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.
In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.

YIELDS:4

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:0 HOURS 35 MINS

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