Ingredients
1 c. quinoa
2 pt. cherry tomatoes
Extra-virgin olive oil, for drizzling
kosher salt
1/2 c. chopped fresh parsley
1/2 c. chopped fresh dill, divided
1/2 c. chopped green onions, divided
2 tsp. anchovy paste
1/2 c. mayonnaise
1 tbsp. white vinegar
2 small cloves garlic, chopped
2 tbsp. skim milk
1 c. crumbled feta
2 c. shredded grilled chicken
1 c. shredded red cabbage
Preparation
Step 1Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.Step 2Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. Step 3Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.Step 4In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.
