Quinoa Chicken SaladSubmitted by: DORFMUNDER
IntroductionA satisfying lunch and a perfect way to use leftovers A satisfying lunch and a perfect way to use leftovers
Quinoa, cooked & cooled, .75 cup (I like red quinoa, but any kind is fine)
Bell pepper, .25 cup, diced
Fat Free Feta Cheese, 1 oz
Olive Oil, 2 tsp
Chicken Breast, no skin, 3 ounces diced
10 grams shelled pumpkin seeds (or any seeds/nuts you prefer)
1-2 tsp lemon juice to taste (or balsamic vinegar)
You can season this to your taste, but the feta cheese adds enough salt and the lemon juice adds enough flavor, so I don't season it at all.
Number of Servings: 1
Recipe submitted by SparkPeople user DORFMUNDER.