By Konnor Roth
Rinse the quinoa under cold water using a fine mesh sieve. In a pot, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the salad ingredients. Slice the cherry tomatoes in half and the cucumber into thin half-moons. Chop the mixed herbs if necessary.
In a large mixing bowl, combine the cooled quinoa, sliced cooked chicken breast, mixed salad greens, cherry tomatoes, cucumber, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad mixture. Add the chopped herbs. Toss everything gently to combine and ensure all ingredients are coated with the dressing.
Serve the salad immediately, or refrigerate for up to 2 hours to allow the flavors to develop even more. Serve chilled or at room temperature.
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This Salad Healthy Lunch recipe is ready in 30 minutes and features Cooked chicken breast (sliced), Dry quinoa, Mixed salad greens and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water using a fine mesh sieve. In a pot, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the salad ingredients. Slice the cherry tomatoes in half and the cucumber into thin half-moons. Chop the mixed herbs if necessary.
In a large mixing bowl, combine the cooled quinoa, sliced cooked chicken breast, mixed salad greens, cherry tomatoes, cucumber, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad mixture. Add the chopped herbs. Toss everything gently to combine and ensure all ingredients are coated with the dressing.
Serve the salad immediately, or refrigerate for up to 2 hours to allow the flavors to develop even more. Serve chilled or at room temperature.
Calories per Serving: 450
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