Green Goddess Quinoa Cobb Salad

This post is brought to you by Tessemae’s All Natural.  Thank you for supporting brands I love! All opinions are my own. 

Green Goddess Quinoa Cobb Salad | Sweet Treats and More

I took one of my very favorite salads- the Cobb salad- and ditched the lettuce, traded it for quinoa, and topped it with Tessemae’s All Natural Green Goddess Dressing.  It’s phenom! It’s the perfect salad to throw together on busy week nights and all kinds of good for you:)

Besides, who doesn’t love a Cobb salad? Aren’t we all kind of in it for its yummy toppings? Chicken, bacon, avocado, tomato, hard boiled egg, blue cheese.  Yes please. 

Green Goddess Quinoa Cobb Salad | Sweet Treats and More

Most Green Goddess dressings are made with a mayonnaise or sour cream base, but Tessemae’s is made with an olive oil base.  With just a few additional ingredients, it has great flavor and its simplicity allows you to really taste all of the toppings in the salad.  And there’s no guilt in pouring it all over your salad :) 

Green Goddess Quinoa Cobb Salad | Sweet Treats and More

Tessemae’s All Natural dressings are gluten free, dairy free, non-gmo, vegan, sugar free, and olive oil based.  There’s a variety of flavors to chose from and all can be used as a dressing, cooking oil, marinade or even dipping sauce.  The Green Goddess, Soy Ginger, and Lemon Garlic dressings are just a few of our favorites. 

Next time you’re craving the flavors of a Cobb salad, give this Green Goddess Quinoa Cobb Salad a try! It’s packed with protein and simple to make, made even more simple with Tessemae’s Green Goddess dressing.  You’ll love it!

Green Goddess Quinoa Cobb Salad | Sweet Treats and More

Green Goddess Quinoa Cobb Salad
Serves 4
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  1. 1 cup quinoa, rinsed
  2. 2 cups chicken broth ( or use 3 cups already cooked quinoa)
  3. 1 cup cooked and shredded chicken
  4. 1 large avocado, peeled, pitted, and diced
  5. 2 roma tomatoes, diced
  6. 2 hard boiled eggs, peeled and diced
  7. 1/4 cup red onion, diced
  8. 6 slices cooked bacon, chopped
  1. Bring two cups of chicken broth and quinoa to a boil. Reduce to simmer, cover and let simmer for 10-15 minutes until liquid is absorbed. Remove from heat and fluff with a fork, set aside (chill if you want a cold salad)
  2. Place quinoa in a large shallow salad bowl.
  3. Assemble the toppings on top of the quinoa in rows. Drizzle with Tessa Mae's Green Goddess Dressing, season with salt and pepper, and toss together.
  1. *prepare quinoa ahead of time or use leftover quinoa to save time
boys ahoy

Cheesy Chicken Quinoa Bites with Cajun Yogurt BBQ Sauce

Cheesy Chicken Quinoa Bites | Sweet Treats and More

Some of you have asked what my results were from doing Whole30.  The short answer: I felt really good.  I felt lean, less bloated, and had much more energy.  I didn’t hit the typical afternoon “wall” I usually do and I had much more energy in my morning workouts.  Which made me workout harder.  I feel like four months later (post partum) I’m finally getting my exercise groove back, which feels really good. 

One thing I really missed while on Whole30 was cheese.  Hot, melty cheese on and in everything.  I realllly love cheese.  Why can’t cheese just make us skinny?! Kidding….kind of.  

Cheesy Chicken Quinoa Bites | Sweet Treats and More

These Cheesy Chicken Quinoa Bites taste like cheesy chicken nuggets– really good, better for you, chicken nuggets!  They are packed with protein (from both the chicken and quinoa), veggies, and of course, cheese.  You can go light on the cheese or make them super cheesy.  Either way, they’ve got great flavor.  

These might be the only way I ever get my kiddos to eat quinoa.  They didn’t even notice it!  
Cheesy Chicken Quinoa Bites | Sweet Treats and More

I whipped up a super easy Cajun Yogurt BBQ sauce by combining equal parts Greek yogurt and barbecue sauce, with a little cajun seasoning and lime juice.  And the sauce, it’s pretty essential to these little cheesy bites.   

Cheesy Chicken Quinoa Bites
Yields 18
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For the Quinoa Bites
  1. 1/2 cup quinoa, rinsed
  2. 1 cup chicken broth
  3. 1 cup chicken, cooked and shredded
  4. 1/2 cup finely chopped bell peppers
  5. 1/2 tbsp extra virgin olive oil
  6. 1/4 tsp salt
  7. 1/4 tsp pepper
  8. 1/2 tsp garlic salt
  9. 1 tsp cajun seasoning
  10. 1 egg
  11. 1/4 cup milk
  12. 1 1/2 cups shredded cheese (any variety)
For the Cajun Yogurt BBQ Sauce
  1. 1/3 cup plain nonfat Greek yogurt
  2. 1/3 cup bbq sauce (I like Sweet Baby Rays)
  3. 1 tsp fresh lime juice
  4. 1- 1 1/2 tsp cajun seasoning (more or less to desired taste)
  5. dash of salt and pepper
  1. Preheat oven to 375.
  2. Bring chicken broth and quinoa to a boil, reduce to a simmer, cook and cover for 10-15 minutes until liquid is absorbed. Fluff with a fork and set aside.
  3. Heat olive oil over medium heat in a skillet, add peppers, and cook until tender.
  4. Combine quinoa, sauteed peppers, chicken, garlic salt, cajun seasoning, salt and pepper, cheese, milk and egg in a medium bowl.
  5. Using a cookie scoop, scoop quinoa-chicken mix into a greased mini muffin tin. Bake for 10-12 minutes until golden. Let cool for a few minutes before removing from tin.
  6. Whisk yogurt, bbq sauce, lime juice, and cajun seasoning in a bowl. Serve with quinoa bites.
boys ahoy

Honey-Lime Chicken & Quinoa Enchilada Casserole

When Brett and I were first married, my mom’s chicken enchilada casserole was a staple for us.  Brett was playing football and was trying to gain weight.  I figured a giant pan of creamy, chicken enchilada casserole once a week would help.  You know, served with some chips and guacamole {and followed up with a giant pan of brownies!}  It was one of the few meals I could cook and I really did make it weekly.

Then when he was done playing football, his diet took a 180, he dropped sixty pounds and we wrote off the casserole.  Sorry mom:(

But I loved that casserole and I love enchiladas.  And I’m kind of in that nesting stage, trying to find some good freezer meals to whip up before the baby comes.  So I made this Honey Lime Chicken & Quinoa Enchilada Casserole~ a much lighter, healthier, casserole that we don’t feel so bad about eating.

It’s not perfectly healthy {hello cheesy good stuff}.  But it’s made with enchilada sauce, honey, and lime juice. And Greek yogurt! With some black beans, quinoa, and chicken.  And of course corn tortillas.  

All layered and stacked together to create one tasty little dish we just love.

Honey Lime Chicken & Quinoa Enchilada Casserole
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  1. 1 (28 oz) can Mild Green Chile Enchilada Sauce
  2. 2 tbsp lime juice
  3. 2 tbs honey
  4. 1/2 cup non fat Greek yogurt
  5. 1 tsp garlic salt
  6. 1 tsp cumin
  7. 1/4 tsp salt
  8. 1/4 tsp pepper
  9. 2 (14 oz) can black beans, rinsed and drained
  10. 2 cups cooked quinoa
  11. 2 cups cooked and shredded chicken
  12. 16 corn tortillas
  13. 2 cup shredded mexican blend cheese
  14. optional toppings: diced green onion, diced avocado, shredded lettuce
  1. Preheat oven to 375.
  2. In a bowl whisk enchilada sauce, honey, lime juice, greek yogurt, garlic salt, cumin, and salt and pepper together.
  3. Spoon some of the sauce into the bottom of a 9 X 13 inch casserole pan.
  4. Place 8 corn tortillas on top of the sauce, overlapping the edges and allowing the tortillas to go up the edges of the pan, just a little.
  5. Next, layer half of the black beans, quinoa and chicken on top of the tortillas. Cover with enchilada sauce and cheese.
  6. Repeat another layer of corn tortillas, then the remaining black beans, quinoa, and chicken. Cover with the raining sauce and cheese.
  7. Cover with foil and bake at 375 for 30-40 minutes or until the cheese is bubbly.
  8. Top with diced green onion, avocado, or shredded lettuce and serve.
  1. I like to divide this into two 8 X 8 inch square pans, and freeze one for later!
boys ahoy

Mango Chicken Quinoa Salad with Honey-Lime Dressing

Mango Chicken Salad main 3.jpg

This salad reminds me of the short time we spent in San Juan back in February.  We had an afternoon before our cruise ship departed just to walk around the town.   We wandered into an open courtyard area where there were a few giant mango trees and two men using these long stick-like hooks to pull the mangos down from the trees.

One of the gentlemen picked a few for us and we sat and ate some of the best tasting mangos I’ve ever had.  Oh how I wish I could get my hands on one of those mangos now and toss into this yummy summer salad.  Mango and chicken, avocado, coconut, and quinoa, all tossed together in a simple honey-lime dressing.  It’ll take you somewhere tropical :) 

Mango Chicken Salad main

 It’s light, yet filling enough to be a main dish or can be a side salad too.  And it’s really easy to throw together when you keep some cooked quinoa and cooked chicken on hand in the fridge! 

Mango Chicken Salad main2

Mango Chicken Quinoa Salad with Honey-Lime Dressing
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  1. 3 cups cooked quinoa
  2. 1 1/2 cups cooked chicken, shredded or cubed
  3. 1 1/2 cup diced mango
  4. 1/2 of a large avocado, diced
  5. 2 tbsp chopped cilantro
  6. 1 tbs chopped green onion
  7. 1/3 cup sweetened shredded coconut
  8. 1/4 cup Extra Virgin Olive Oil
  9. 1/3 cup fresh squeezed lime juice
  10. 1 1/2 tbsp honey
  11. salt and pepper to taste
  1. Toss quinoa, chicken, mango, avocado, cilantro, onion, and shredded coconut together in a large bowl.
  2. In a small jar or container whisk together olive oil, fresh lime juice, honey. Pour over salad and toss to coat evenly. Season with salt and pepper to taste. Chill for 1-2 hours before serving.
  3. Squeeze a little extra fresh lime juice before serving if desired
  1. Quick prep tip: Keep a bunch of cooked quinoa and cooked chicken on hand so you can toss this salad (or a similar one) together in minutes!
boys ahoy

 I originally published this recipe on I Heart Nap Time as part of the Hello Summer event!