Quinoa Salad with Asparagus and Chicken

Ingredients

• Chicken Breast200 g
• Quinoa1 cup (200 g)
• Asparagus1/2 cup (70 g)
• Peas1/4 cup (50 g)
• Almond1 tablespoon (14 g)
• Basil6 count (3 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat half of the oil in a pan over medium-high heat. Season the chicken with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken to the pan and cook for 4-6 minutes per side over medium heat. Once done, remove and set aside.

4. 4

   Step 4

   At the same time, place a pot with water over high heat. Meanwhile, cut off the woody ends of the asparagus and cut into pieces.

5. 5

   Step 5

   Once boiled, add the peas and boil for 3 minutes. Then, add the asparagus and boil for 3 more minutes. Once done, remove and drain.

6. 6

   Step 6

   Mix the quinoa with the peas, asparagus and basil leaves. You can also add arugula or any herb of your choice.

7. 7

   Step 7

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

8. 8

   Step 8

   Serve the quinoa salad with asparagus and chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Salad with Asparagus and Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.