Makes 4 servings. Prep Time: 15 minutes
4 boneless, skinless chicken breast halves, grilled and thinly sliced
3 cups cooked quinoa, at room temperature
1/2 cup diced cucumber, skin on
1/2 cup diced red bell pepper
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh mint
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced red onion
1 1/2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons water
1 tablespoon olive oil
2 1/2 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Combine the cooked quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl. Toss to mix. Season with salt and pepper.
Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.
Divide the cooked quinoa among 4 dishes or containers and top with the chicken. Drizzle with the vinaigrette.
Per serving: 410 calories · 33 g protein · 32 g carbohydrates · 16 g fat
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