A nutritious and filling salad that brings together the goodness of protein and whole grains, perfect for muscle-building and losing weight!

Ingredients

• 1 cup quinoa
• 2 cups water or chicken broth
• 1 lb (450g) chicken breast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup parsley, chopped
• Juice of 1 lemon

Cooking Instructions

1. Rinse quinoa under cold water to remove bitterness.
2. In a pot, combine quinoa and water (or chicken broth), bring to a boil, then reduce heat to a simmer. Cover and let cook for about 15 minutes, or until liquid is absorbed. Fluff with a fork and let it cool.
3. Season chicken breasts with olive oil, salt, and pepper. Grill chicken on medium heat for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
4. In a large bowl, mix the cooled quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
5. Drizzle with lemon juice, season with salt and pepper to taste, and toss well.
6. Top the salad with grilled chicken slices before serving.

Flavor Profile

This salad is refreshing, with a light lemony taste, while the grilled chicken adds savory notes and necessary protein to help keep you satisfied!

Next up is the second recipe:

Vegetable Omelette with Spinach and Feta

A quick and delicious choice that's loaded with veggies and protein, perfect any time of the day!

Ingredients

• 3 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 small tomato, diced
• 1/4 cup bell pepper, diced
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. In a bowl, whisk the eggs together with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Sauté bell pepper and tomato for about 2-3 minutes until softened.
4. Add chopped spinach and cook until wilted.
5. Pour the whisked eggs over the sautéed veggies, spreading them evenly.
6. Sprinkle feta cheese on top and let cook until the edges are firm, about 3-4 minutes.
7. Use a spatula to gently fold the omelette in half and let it cook for another minute.
8. Serve warm.