Quinoa with Vegetables, Chicken and Avocado Salad

Ingredients

• Chicken Breast150 g
• Quinoa3/4 cup (150 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Avocado1/2 count (120 g)
• Lettuce1 cup (35 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Para esta receta será necesario contar con la quinua previamente cocida.

2. 2

   Step 2

   Place the chicken in a pot filled with boiling water and boil for 12-15 minutes. Once done, remove and cut into pieces.

3. 3

   Step 3

   If desired, you can grill the chicken for 4 minutes per side over medium heat. You can cover the pan when flipping the chicken to keep it juicy.

4. 4

   Step 4

   Separately, peel and dice the carrot. Cut the broccoli into small florets.

5. 5

   Step 5

   Boil the carrot in a pot with boiling water and a pinch of salt.

6. 6

   Step 6

   After 3 minutes of boiling, add the broccoli and continue cooking until the vegetables are tender. Remove and drain.

7. 7

   Step 7

   Chop the red bell pepper with the broccoli and mix with the carrot, quinoa, olive oil, salt and pepper to taste.

8. 8

   Step 8

   Peel the avocado, shred the lettuce and slice the cucumber. Season with lemon juice and a pinch of salt.

9. 9

   Step 9

   Serve the quinoa with vegetables, chicken and avocado salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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