Having an allergy and traveling can be very overwhelming. I have learned to pack snacks and to map out the closest Whole Foods Market before we head out on our trip! We usually pass through Winston-Salem, NC to head to the beach or to visit family, so this has become my go-to place for lunch or dinner! They have an amazing hot bar & deli with lots of gluten free options, and we can also stock up for our trip~ a win-win! I am so thankful for this healthy option because it has made traveling so much more enjoyable!
I came across this gem a few years ago when we were headed to the beach. Whole Foods always has a variety of cold salads at the deli, so I decided to give their California Quinoa Salad a try. It was amazing!! I found a copycat recipe online and was beyond excited to make it at home. It makes a HUGE bowl and is packed with protein and tons of flavor!
I pair it with my Pecan Encrusted Chicken Tenders, a healthier alternative to processed, frozen nuggets. It only has 4 ingredients, so it is SUPER easy to make! This meal is quick to prepare ( you literally make the quinoa, chop & dump the rest of the ingredients into a bowl) and is one of our family favorites!
Enjoy!
INGREDIENTS
CALIFORNIA QUINOA SALAD
2 c. quinoa (regular or red or a combo of both)
4 c. water (for cooking quinoa)
1 pkg. frozen mango
½ large red onion, diced
1 red pepper, diced
1 bunch cilantro, chopped
1-2 c. shredded unsweetened coconut
¾-1 c. unsalted, dry-toasted slivered almonds
1-½ c. golden raisins
2-3 c. frozen edamame, thawed
Juice of 4-5 limes
3-4 TBsp. balsamic vinegar
Rinse quinoa well, cook the 2. c. quinoa in 4 c. water, as directed on package. When done, fluff the quinoa, let cool and place in a large bowl. Dice and chop fresh ingredients and add them to the bowl, along with the remaining ingredients. Toss together and enjoy. This dish is great cold!
PECAN ENCRUSTED CHICKEN TENDERS
1 lb. chicken tender meat
½ c. grainy mustard
2 TBsp. honey
1 c. chopped pecans
Preheat oven to 350 degrees and spray a slated pan with oil. Mix mustard and honey together in a shallow dish. In another shallow dish, place chopped pecans. Dip each chicken tender in the mustard mixture, then coat both sides in the pecans. Place chicken on slated pan and bake for 45 mins.
Serves 4.