Roasted Lemony Quinoa Chicken Arugula Salad

Roasted Lemony Quinoa, Chicken Arugula Salad

Servings: 2 generously as the meal; 4 as a side salad.

Ingredients
  

  • 12 oz ground chicken or turkey
  • 1 Tbsp. Simply Ghee Original
  • 4 Tbsp. extra virgin olive oil
  • 2 small lemons - thinly sliced and seeded
  • 1 cup chicken broth
  • 1 cup broccoli florets - cut small
  • 1/2 cup quinoa - multi-color
  • 1/4 cup white wine/champagne vinegar
  • 1 Tbsp. Dijon or gourmet mustard
  • 2 cups arugula
  • ¾ cup toasted pine nuts or sunflower seeds
  • 1/2 cup fresh mint - chopped finely

Instructions
 

  • Preheat oven to 425 degrees F
  • Melt the ghee in a pan on the stove, add the ground chicken and cook on medium high heat.
  • Place the thinly sliced lemon slices on a parchment lined baking sheet. Roast the lemons until they are slightly browned, 7 to 9 minutes. Can go a little longer if you prefer them more caramelized.
  • Meanwhile, bring broth and quinoa to a boil in a small saucepan. Follow the directions on your package. Once the quinoa is removed from the heat, let it stand covered for at least 10 minutes so it cools. Fluff with a fork. Can toss it with a little ghee too.
  • Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.
  • Finely chop the lemon slices. Combine in a large bowl with vinegar, mustard and the olive oil and salt and pepper to taste.
  • Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.

Notes

This recipe can be made with any of our savory ghee but Heirloom Salt + Pepper and Black Garlic Ghee are perfect to use.
Ghee Gal Approved!
Looking for a quality olive oil at a reasonable price? Check out the Olive Tap in Pittsburgh. There is a store and you can order online at:
https://www.theolivetap.com/find-us/pittsburgh-pennsylvania/
 
 
 
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3-Bean Vegetable Soup

Three Bean Vegetable Soup

Serves 6 with leftovers

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 1 cup onion - chopped
  • 1 cup thinly sliced leeks - white and light green parts only
  • 4 garlic cloves - minced
  • 1 cup celery - sliced
  • 2 cups carrots - sliced
  • 6 -7 cups veggie or chicken broth - preferably homemade, reserve ½ cup
  • 1 - 15 oz can of EACH: cannellini, pinto and black beans - rinsed incessantly
  • 1 in medium zucchini - sliced
  • 2 Large tomatoes - diced
  • 2 cups kale - cut up small like confetti
  • 1 cup pre-cooked rice
  • 1 Tbsp. EACH: dried parsley, thyme, basil, oregano
  • 1 Teas. ground turmeric
  • 1 Teas. black pepper
  • ½ - 1 Teas. chili pepper flakes - optional
  • 1.5-2 Teas. salt - Use good salt
  • 1-2 lemons - juiced

Instructions
 

  • In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.
  • Add garlic, carrots and sauté for about 5 minutes.
  • Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.
  • Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.
  • Add precooked rice.
  • In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.
  • Remove from heat, add lemon juice and season with salt and pepper to taste.

Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter
Tried this recipe?Let us know how it was!