Description
Quinoa Chicken Salad with tomatoes, chickpeas, arugula, fresh herbs & optional mozzarella or feta cheese, in a tangy Lemon Dressing. Great for meal prep!
Ingredients
Units
Scale
- 1 cup quinoa- rinsed
- 8 ounces of cooked chicken breast (baked chicken, crispy tofu, or extra garbanzo beans)
- 16 ounces cherry or grape tomatoes- halved
- 14 ounce can chickpeas ( optional)
- 1 cup Italian parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup red onion, finely diced
- zest from one lemon
- handful of Arugula or Spinach (optional)
- 8 oz small mozzarella balls (halved)- optional or sub-feta or goat cheese!
Lemony Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice, more to taste
- 1 tsp salt
- Cracked pepper to taste
- 2 garlic cloves, finely minced
Instructions
- Rinse Quinoa and place in medium pot with 1 3/4 Cup water and 1/2 tsp salt on high heat. Bring to a boil, cover and turn heat to low, and cook covered 15-20 minutes, or until all water is absorbed. Fluff with fork and cool in fridge, overnight or for 1 hour.
- To make dressing, mix all ingredients in a small bowl.
- When quinoa has chilled, place in large bowl, fluff with fork. Add tomatoes, chickpeas, chicken or tofu, herbs, zest, onion and mozzarella balls (optional).
- Toss with dressing. If you like, place it on top of a bed of greens like arugula or mixed lettuces.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2.3 g
- Sodium: 678.7 mg
- Fat: 12.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 26.2 g
- Fiber: 5.7 g
- Protein: 22 g
- Cholesterol: 25.8 mg