• 6 cups whole baby beets or 6 large beets
  • 1 package coarsely chopped pitted green olives 7.3-ounce
  • 1 can package sliced portobello mushrooms 14 1/2-ounce
  • 1 package cooked shredded rotisserie chicken 10.8-ounce
  • 1/2 cup frozen mixed vegetables
  • 1 hero sandwich rolls peeled, pitted, and thinly sliced


  1. Bring the broth to a boil in a large saucepan over high heat.
  2. Add the quinoa, seasoning blend, and tomatoes; bring to a boil.
  3. Reduce the heat and simmer, covered, stirring occasionally, until the quinoa is almost tender, about 10 minutes.
  4. Add the mixed vegetables and cook, stirring occasionally, until the vegetables and quinoa are tender, about 10 minutes.
  5. Serve topped with the avocado slices and cilantro.
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