Quinoa Tabbouleh Salad with Chicken Breast
Ingredients
- 1lb Organic chicken breast ***choose any lean protein you like!
- 2 cups dried quinoa – (will make 4 cups cooked)
- 3 cups of water
- 1 cup cherry tomatoes – diced into small pieces
- 1 cup bell pepper – diced into small pieces (use any color you want!)
- 1 cup cucumber – diced into small pieces
- 2 tbsp fresh mint – diced fine
- 2 tbsp scallions – diced fine
- 2 tbsp parsley – diced fine
- 1 tsp garlic minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp sea salt – or more to taste
Directions
1) For the quinoa : In a large pot, bring 2.5 cups of water to boil. Add 2 cups of quinoa and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes. Fluff with a fork. Allow it to chill completely before constructing your salad.
2) Add quinoa to a large bowl along with all of the veggies and other ingredients. Toss to mix everything together.
3) For the chicken: spray a baking dish with coconut oil and season your chicken with salt and pepper and whatever other seasonings you like; I like a little paprika and garlic powder. Bake in the oven for 20 minutes at 450 degrees. Alternatively, grill your chicken!