Been making a batch of this Simple Quinoa, Chicken, Veggie Salad every week and it’s been a Godsend to have in the fridge. Serve as is for lunch or dinner, or add a fried egg for breakfast. Makes it so much easier to stay on track with my nutrition goals, especially when we’re away from home (usually at youth sports). Let me know (in the comments or @raeannkelly) if you give it a try!

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SIMPLE QUINOA, CHICKEN, VEGGIE SALAD

My life is better when I make a batch of this and store in the fridge as an easy lunch and/or dinner on the go! It's light, fresh, packed with protein, and easy to switch up depending on what I'm craving or have on hand. Hope you love it as much as I do!

YOU’LL NEED:

• 1 cup quinoa, cooked to package directions
• 2-3 cooked chicken breast or 1 rotisserie chicken, cubed
• 1 English cucumber, diced
• 2 roma tomatoes, diced
• 1 lemon, juiced
• 2-3 tablespoons olive oil (more or less to taste)
• salt & pepper to taste
• option: add other diced veggies you have on hand like bell peppers, shallots, chopped arugula, cilantro, etc.

HERE’S HOW:

• Cook quinoa according to package direction. In a small bowl or cup with lid, combine olive oil, lemon juice, salt, and pepper – to taste – then set aside.
• Cut chicken into bite sized pieces. Dice the cucumber, tomatoes, and any other veggies you're including.
• In a large bowl, add the quinoa, tomatoes, and prepared veggies. Stir or shake olive oil and lemon juice dressing and pour over the quinoa mix. Toss everything together until evenly coated and dig in, or stick in the fridge until ready to serve.
• Extras can be stored in an airtight container in the fridge.

Love using these disposable meal prep containers or these glass ones, for on the go.

MORE KITCHEN FAVES:

ily, Rae