Quinoa Salad with Chicken, Leek and Tomato

Ingredients

• Chicken Breast150 g
• Quinoa1 cup (200 g)
• Leek1/2 cup (50 g)
• Tomato1 count (130 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 high heat. Cut the chicken into bites and slice the leek.

3. 3

   Step 3

   Once heated, add the chicken with the leek, salt and pepper to taste. Cook for 3-4 minutes over medium heat and stir occasionally.

4. 4

   Step 4

   Then lower the heat, cover and continue cooking until well done. Set aside.

5. 5

   Step 5

   Meanwhile, cut the tomato into small pieces.

6. 6

   Step 6

   Mix the quinoa with the chicken, tomato and leek on a plate.

7. 7

   Step 7

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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