Quinoa Salad with Grilled Chicken
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
- Rinse quinoa under cold water to remove bitterness.
- 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.
- 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.
- In a large bowl, mix the cooled quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Drizzle with lemon juice, season with salt and pepper to taste, and toss well.
- 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
- In a bowl, whisk the eggs together with salt and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté bell pepper and tomato for about 2-3 minutes until softened.
- Add chopped spinach and cook until wilted.
- Pour the whisked eggs over the sautéed veggies, spreading them evenly.
- Sprinkle feta cheese on top and let cook until the edges are firm, about 3-4 minutes.
- Use a spatula to gently fold the omelette in half and let it cook for another minute.
- Serve warm.
Flavor Profile
This omelette offers a creamy texture from the feta and a burst of freshness from the spinach, with subtle warmth from the sautéed vegetables.
And finally, here's the third recipe:
Tuna Salad Wrap
A light and refreshing wrap that’s satisfying and incredibly easy to make!
Ingredients
- 1 can (5 oz) tuna, drained
- 1 tablespoon mayonnaise (or Greek yogurt for a healthier option)
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1 tablespoon red onion, finely chopped
- Salt and pepper to taste
- 2 large lettuce leaves (for wrapping)
- Optional: sliced cucumber and/or shredded carrots for crunch
Cooking Instructions
- In a bowl, combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper. Mix well until combined.
- Take a large lettuce leaf and place some spoonfuls of the tuna mixture in the center.
- If desired, add sliced cucumber and shredded carrots for added crunch.
- Wrap the lettuce around the filling tightly and enjoy!
Flavor Profile
This tuna salad wrap is creamy and tangy, with a delightful crunch from the fresh vegetables, making it a light but filling meal.
Feel free to let me know if you need any alterations or have questions about these recipes! Happy cooking!
Created and Last Updated: November 8, 2024
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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