• Rick the Gourmet Realtor


Rick's Quinoa & Watermelon Salad


  • 1 Large Boneless Skinless Chicken Breast, thinly cut

  • 1/2 Cup Quinoa

  • 8-10 Cubes of Watermelon per Plate

  • 2 Cups Baby Spring Lettuce Mix per Plate

  • 1/2 Avocado

  • 1/2 Cucumber

  • 1 Tbsp Butter

  • 2 Tbsp. Extra Virgin Olive Oil

  • 1/2 tsp. Salt & Pepper

Cook chicken in butter and EVOO. Season with Salt & Pepper - set aside on plate with paper towels.

Cook quinoa per package instructions.

Cut avocado, cucumber and watermelon into cubes.

On each plate, put baby spring mix with avocado and cucumber. Then spoon quinoa on to the plate and top with chicken and finally watermelon.

Drizzle your favorite salad dressing over the top.

Dig in & Enjoy!


I like 365 Brand quinoa from Whole Foods

I like using Temecula Olive Oil Company's blood orange EVOO and vanilla fig balsamic vinegar, mixed 1:1 for the dressing.

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