Crunchy quinoa salad filled with crisp cabbage, kale, carrots, green onion, pepitas and quinoa served with a big bowl of Progresso Light Chicken Noodle Soup makes a quick and easy dinner for busy nights.
Crunchy Quinoa Salad With Honey Ginger Dressing
With active kids it can sometimes be hard to get a quick dinner on the table that is fresh, uses quality ingredients and is not over processed. I promised myself this year that I will do a better job of feeding my family more “real” food and not always reach in the freezer when I need a quick meal.
One of my go-to, need to put something on the table STAT, meals is Pregresso Light Chicken Noodle Soup. I love that I can open a can and in minutes serve my family a delicious dinner filled with quality ingredients and antibiotic free, all white meat chicken. I also love serving soup on these chilly winter nights. There is something about chicken noodle soup that always makes me feel comfy and cozy.
Many nights I like to serve a salad along side my Progresso Light Chicken Noodle Soup. Soup and salad, it’s a classic combination! This crunchy quinoa salad is great because it can easily be made a few days ahead, saving you time with dinner prep.
The salad is filled with crunchy ingredients like cabbage, kale, carrots, green onions, and pepitas. Add in some quinoa for a little extra protein and then toss with a delicious honey ginger vinaigrette.
I always pick up my Progresso Light Chicken Noodle Soup at Walmart and on my last shopping trip was able to buy all of the ingredients for the salad too. My kids like going with me on my Walmart trips so they can pick out their favorite can of soup for us to have on hand for easy lunches and dinners.
Soup season is here so don’t forget to stock up on your favorite Progresso soups at Walmart. What is your favorite Progresso soup?
Quinoa Detox Salad
- 2 cups cooked quinoa
- 1/2 cup finely shredded carrots
- 1 cup chopped Napa cabbage
- 1/2 cup chopped purple cabbage
- 1 cup chopped kale
- 2 green onions chopped
- 3/4 cup pepitas
- 1/4 cup rice vinegar
- 1/2 cup olive oil
- 1 teaspoon fresh chopped ginger
- 1 clove garlic minced
- 2 tablespoons honey
- 1 teaspoon lemon juice
- pinch cayenne pepper
- In a large bowl toss together cooked quinoa, carrots, Napa cabbage, purple cabbage, kale, green onions and pepitas.
- In a small bowl, whisk together rice vinegar, olive oil, ginger, garlic, honey, lemon juice and cayenne pepper.
- Pour dressing over salad and toss to coat salad.
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