This healthy quinoa salad is great for meal prep, or for a healthy meal. I have supplied you with "serve now" or "meal prep" tips below. Packed with flavor, you can enjoy this quinoa tabbouleh salad hot or cold. I actually prefer it cold as a meal prep lunch. Special Tip: You want 1 cup of cooked quinoa. That is about 1/3 cup uncooked quinoa + 2/3 cups water or broth.
1cupcooked quinoa(about 1/3 cup dry- see notes above)
1cucumberquartered lengthwise then sliced
1yellow bell pepperdiced
1pintcherry tomatoeshalved
1can (16-0z) garbanzo beansdrained and rinsed
Tabbouleh Salad Dressing:
½cupparsley leavesminced
15fresh mint leavesminced
2green onionsminced
½teaspoonsalt
4tablespoonlemon juice(fresh is best- plus you need the zest for the chicken)
1tablespoonolive oil
3tablespoonswater
Instructions
Heat a skillet over medium-high heat and spray with olive oil.
Sprinkle the chicken with salt, pepper, and lemon zest.
Add the chicken to the hot pan and cook for 5-8 minutes each side until cooked though.
Meanwhile in a small bowl combine all of the Tabbouleh Salad Dressing ingredients.
Add the cooked quinoa, cucumber, bell pepper, tomatoes, garbanzo beans, and Tabbouleh Salad Dressing to a large bowl. Toss together.
Once the chicken is cooked through, slice, shred, or dice (you choose what's easiest for you) and then it's time to plate.
Eating Now: Add 1/4 of the salad to 4 bowls, top with 1/2 a chicken breast and serve.
Meal Prepping: Add 1/4 of the salad to 4 meal prep containers. Top with chicken and cover. Cool completely before adding to the fridge, will hold for 4-5 days in the fridge. Do not freeze, this is not a freezer meal prep recipe.