Chicken and Yellow Pepper Quinoa Salad


• 2 1/2 cups water
• 1 (7.3-ounce) package Cocina by Ingrid HoffmannYellow Pepper Quinoa Meal Kit
• 1/3 cup orange juice
• 1/3 cup cider vinegar
• 1 Tbs. honey
• 1 Tbs. Dijon mustard
• 1/4 cup olive oil
• 2 cups cooked cubed rotisserie chicken
• 2 cups coleslaw mix (from a 14-ounce package)
• 1/2 cup toasted chopped almonds
• 1/2 cup chopped fresh cilantro




1. Bring water to a boil over medium-high heat. Stir in quinoa and Yellow Pepper Seasoning Blend and reduce heat to medium-low. Cover loosely and cook for 25 minutes. Remove from the heat; fluff with a fork and let cool.

2. Meanwhile, to make the dressing, whisk together the orange juice, vinegar, honey, and mustard in a small bowl. Slowly whisk in the oil until well blended.

3. Combine the quinoa, chicken, coleslaw, almonds, and cilantro in a large bowl. Add the dressing and toss to coat well.