Lunch: Green Goddess Bowl with Chicken and Quinoa

Recipe by Judy Kim This healthy grain bowl packs in protein, fresh veggies and herby dressing.

Ingredients

1 c. quinoa
2 pt. cherry tomatoes
extra-virgin olive oil
kosher salt
1/2 c. chopped parsley
1/2 c. chopped dill
1/2 c. chopped scallions
2 tsp. anchovy paste
1/2 c. mayonnaise
1 tbsp. white vinegar
2 small garlic cloves, chopped
2 tbsp. milk
1 c. crumbled feta
2 c. shredded grilled chicken
1 c. shredded red cabbage

Instructions

Preheat oven to 450 degrees F. 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, 5 to 10 minutes.
In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup scallions, anchovy paste, mayonnaise, vinegar, garlic, and milk and pulse until well blended.
In a large mixing bowl, add quinoa, feta, chicken, cabbage, 1/4 cup dill, and 1/4 cup scallions; toss together. Serve with tomatoes and side of green goddess dressing.

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