Quinoa Feta Salad

Makes 6 servings.


  • 1 cup quinoa, rinsed
  • 1/2 store-bought rotisserie chicken
  • 1 mango, diced
  • 1/4 cup Vidalia onion, thinly sliced
  • 1/2 cup champagne vinaigrette
  • 1/2 cup orange juice
  • Salt and pepper to taste
  • 1 (6-ounce package) feta cheese, crumbled
  • 1/2 pint blueberries


Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.

Using two forks, pull chicken into bite-size pieces. In large bowl, combine chicken, mango and onion; toss. In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper. Divide quinoa among serving plates; top with chicken mixture. Garnish with feta and blueberries.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.