- 1.5 cup Quinoa
- Water or Bone Broth
- 1.5 cup Chicken, cooked
- 2 tbsp Extra-Virgin Olive Oil
- 0.5 cup Cucumber, diced
- 0.5 cup Cherry Tomatoes, halved
- 2 tbsp Parsley, chopped
- Lemon Juice, to taste
Directions
- Cook quinoa.
- Add 3 cups of water or bone broth to a stockpot and bring to a boil.
- Add quinoa, then reduce to a simmer. Let simmer for about 10 minutes, or until water is reduced by half.
- Give quinoa one stir to prevent it from burning at the bottom of the pan.
- Top off with another cup of water, and let it continue to simmer until the water is nearly gone and the quinoa is cooked all the way through.
- Fluff with a fork.
- Add quinoa, diced chicken, diced cucumbers, cherry tomatoes, and chopped parsley to a bowl.
- Drizzle on extra-virgin olive oil and lemon joss.
- Toss gently and serve warm.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 3/4 cup of Cooked Quinoa + 4 oz of Chicken, cooked + 1/2 vegetables |
| Amount Per Serving | |
| Calories | 470 |
| Total Fat | 18 g |
| Sodium | 280 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Protein | 30 g |
