This is a hearty and healthy bowl you can throw together for lunch or dinner. The dressing is out of this world, so be sure to make extra to use throughout your week. If you would like to make a grain free version, sub out the quinoa for cauli rice. This also tastes great with a fried egg added on top or you can sub any protein of your choice for the chicken.
Slow cook the chicken ahead of time by covering 2 breasts in broth in the slow cooker (we always suggest making more to have shredded chicken on hand for grab n go meals), cook on low 4-6 hours. When finished, shred using 2 forks.
If you have an Instapot, you can also cook in there on pressure cook, for about 10-15 minutes.
To assemble quinoa bowl, combine by tossing cooked quinoa, veggies, cashews, shredded chicken, and dressing to taste.
Place all dressing ingredients, except oil into a blender and blend until well combined. Then slowly add in oil and blend again.
Place dressing to the side while you prepare salad and try not to drink it all before you make the salad!
Pour desired amount of dressing over the bowl, and enjoy!