Chicken quinoa salad with salsa hummus

• Gluten free

• Meat

  • 2 cups Chicken (leftover grilled, roasted or a rotisserie chicken all work well here, cooked

• Produce

  • 1 cup Bell peppers or mini sweet peppers
  • 1 cup Cherry tomatoes
  • 1 cup Zucchini

• Condiments

  • 3/4 cup Hummus, homemade
  • 3/4 cup Salsa

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Salt and pepper

Found on familyfoodonthetable.com

Description

Ingredients

• 2 cups cooked, chopped chicken (leftover grilled, roasted or a rotisserie chicken all work well here)
• 2 cups cooked quinoa (from about 3/4 cup uncooked)
• 1 cup diced zucchini
• 1 cup diced bell peppers or mini sweet peppers
• 1 cup cherry tomatoes, halved
• 3/4 cup hummus (homemade
• or store-bought)
• 3/4 cup salsa
• Salt and pepper, to taste
• Optional toppings: 1 medium avocado, cubed; chopped fresh parsley or basil

Directions

• Chop all of your veggies and cook and slightly cool your quinoa, if needed.
• Combine the cooked chicken, cooked quinoa, zucchini, peppers and tomatoes in a bowl.
• In a separate small bowl, stir together the hummus and salsa until well combined.
• Pour the salsa hummus over your chicken and quinoa salad and stir to combine. Season to taste with salt and pepper.
• Mix in avocado, if using, and sprinkle with fresh parsley or basil, if desired.
• Serve cold or at room temperature. Store leftovers, covered, in the fridge for up to 3 days.