Page 18 - ECC EBOOK COVID-19 #5
P. 18
Special Edition COVID-19 #5 /PUBLISHED BY EC CLASSIFIEDS
Dressing
• 1⁄4 cup apple cider vinegar • 2 tablespoons olive oil
• 1 tablespoon lemon juice • 1 teaspoon honey
• 1 teaspoon Dijon mustard
Instructions
To make dressing: In bowl, whisk vinegar, olive oil, lemon juice,
honey and Dijon mustard until well combined. Set aside.
- In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.
- In medium skillet, heat cano- la oil over medium-high heat.
Saute onion 3-5 minutes, or until softened and translucent. Remove from heat;
cool completely.
- In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa. ECC
Recipe courtesy of the National Onion Association, and Family Features.
