Ingredients
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1 bag (12 oz) Success® Tri-Color Quinoa
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2 cups frozen French-cut green beans, thawed
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2 cups shredded rotisserie cooked chicken
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1 cup Italian parsley
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1/4 cup fresh mint leaves
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1/4 cup Kalamata olives, pitted and chopped
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2 tbsp olive oil
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zest and juice from 1 lemon
Steps
1
Prepare quinoa according to package directions. Add green beans to cooking water in the last 2 minutes. Drain.
2
Toss quinoa, green beans and chicken together in a large bowl.
3
Combine parsley, mint, olives, oil, lemon zest and lemon juice in the bowl of a food processor. Pulse for a few seconds until the mixture is coarsely
chopped.
4
Add gremolata to bowl with salad and toss well to combine.
Comments
Recipe provided by Riviana Foods.