Quinoa Cobb Salad

By jenlin

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/2 cup cooked quinoa
• 1 cooked small chicken breast, chopped
• 4 slices bacon, cooked and chopped
• 1 avocado, sliced
• 1/4 cup crumbled blue cheese
• 1/2 tomato, diced
• Romaine lettuce, for filling the lunch container

Preparation

Step 1

At the bottom of your lunch container, make the vinaigrette by whisking together the olive oil, Dijon, balsamic and some salt and pepper to combine. Then add (in this order): the quinoa, chicken, bacon, avocado, blue cheese, tomatoes and enough lettuce to fill the container. Seal your lunch container and when ready to eat, shake to combine.