Quinoa, Chicken, Pea, Cucumber and Celery Salad

Ingredients

• Quinoa3/4 cup (150 g)
• Chicken Breast150 g
• Cucumber1/2 cup (60 g)
• Celery1 stalk (40 g)
• Peas1/4 cup (50 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil3 teaspoon (15 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat water with a pinch of salt in a pot. Once boiling, add the peas.

3. 3

   Step 3

   Boil for 6 minutes and remove once tender. Drain and set aside.

4. 4

   Step 4

   At the same time, heat half the oil in a grill over high-medium heat. Season the chicken with salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and cook each side for 4-6 minutes. Remove once cooked as desired and cut into pieces.

6. 6

   Step 6

   In the meantime, slice the cucumber and celery.

7. 7

   Step 7

   Serve the chicken, cucumber, quinoa, celery and peas on a plate.

8. 8

   Step 8

   Season with the remaining oil, lemon juice and salt and pepper to taste. Mix everything and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Chicken, Pea, Cucumber and Celery Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.