This recipe offers lots of protein while also offering a hint of sweetness from the cranberries. This is easy to make and can be served warm or cold.

Food Corner: Quinoa, spinach, kale, chicken, cranberry, almond & feta salad


This recipe provides a large amount of protein between the quinoa, chicken and almonds, but also maintains sweetness from the cranberries. Enjoy warm or cold — both are delicious options!


  • Quinoa
  • Rotisserie chicken or cooked chicken
  • Spinach
  • Kale
  • Cranberries
  • Almonds
  • Feta cheese
  • Salt
  • Pepper


  1. Put the desired amount of quinoa in a pot with water. Cook over medium heat until boiled. Once it begins to boil, reduce the heat to low and cover with a lid. The quinoa is done once all of the water is out of the pot.
  2. While quinoa is cooking, sauté spinach and kale until wilted. Season them with salt and pepper.
  3. Once the quinoa is finished, mix together with kale and spinach in a big bowl. Add cut up rotisserie chicken or cooked chicken.
  4. Toss in cranberries, chopped almonds and feta cheese to taste.

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