Chopped Summer Salad


  • Total Time 30 minutes
  • Prep Time 15 minutes
  • Cook Time 15 minutes


  • The perfect dish for summer get togethers. Simmer together quinoa and chicken bone broth, then mix with dressing and other salad ingredients like berries, avocados and tomatoes for a sweet treat that simply can’t be beat.



    • 0.5 0.5 cup cup quinoa
    • 1 1 cup cup Pacific Foods® Chicken Bone Broth Unsalted
    • 15 15 ounce ounce chickpeas drained and rinsed
    • 1 1 head head romaine lettuce roughly chopped
    • 1 1 cup cup blueberries
    • 1 1 cup cup cherry tomatoes halved
    • 1 1 cucumber seeded and chopped
    • 2 2 avocados diced
    • 0.25 0.25 cup cup olive oil
    • 4 4 tbsp tbsp balsamic vinegar
    • 1 1 clove clove garlic minced
    • 0.5 0.5 tsp tsp sea salt
    • 0.5 0.5 tsp tsp black pepper
    • 1 1 tbsp tbsp Dijon mustard
    Recipe Made with


    1. Add quinoa and Pacific Foods® Chicken Bone Broth Unsalted to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Once fully cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Pour quinoa into a bowl and let cool for 15-20 minutes before adding to the salad.

    2. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside.

    3. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber.

    4. Drizzle with dressing and toss to combine.

    5. Top with avocado and serve!

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