Summer Quinoa Salad

Ingredients

• 1/2 cup quinoa, rinsed and soaked
• 1 cup chicken bone broth or vegetable broth
• 2 (5-6 oz) boneless skinless chicken breasts (or 16 oz package of tempeh)
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 peach, pitted and diced
• 1 cucumber, peeled and sliced
• 2 T sunflower seeds, toasted

For the dressing:

• 1 lemon, juice of
• 1 tsp fresh thyme, finely chopped
• 1/2 tsp Dijon
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 T olive oil

Directions

1. Add quinoa and bone broth to a small pot over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes, or until all liquid has been absorbed. Once fully cooked, transfer to the refrigerator to cool.
2. While the quinoa is cooking, season chicken breasts or tempeh with salt and pepper and grill (or sauté) for 3-5 minutes on each side, until cooked through. Set aside to cool. Once cool, cut into 1/2 “ pieces.
3. Combine all ingredients for the dressing in a small mixing bowl and whisk until well combined.
4. In a large mixing bowl, combine the quinoa, chicken/tempeh, tomatoes, basil, peaches and cucumber. Toss until well combined.
5. Top salad with desired amount of dressing and toasted sunflower seeds.