Instructions

1. 1

   Rinse quinoa under cold water to remove bitterness.

2. 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. 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. 4

   In a large bowl, mix the cooled quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

5. 5

   Drizzle with lemon juice, season with salt and pepper to taste, and toss well.

6. 6

   Top the salad with grilled chicken slices before serving.

7. 7

   In a bowl, whisk the eggs together with salt and pepper.

8. 8

   Heat olive oil in a non-stick skillet over medium heat.

9. 9

   Sauté bell pepper and tomato for about 2-3 minutes until softened.

10. 10

    Add chopped spinach and cook until wilted.

11. 11

    Pour the whisked eggs over the sautéed veggies, spreading them evenly.

12. 12

    Sprinkle feta cheese on top and let cook until the edges are firm, about 3-4 minutes.

13. 13

    Use a spatula to gently fold the omelette in half and let it cook for another minute.

14. 14

    Serve warm.

15. 15

    In a bowl, combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper. Mix well until combined.

16. 16

    Take a large lettuce leaf and place some spoonfuls of the tuna mixture in the center.

17. 17

    If desired, add sliced cucumber and shredded carrots for added crunch.

18. 18

    Wrap the lettuce around the filling tightly and enjoy!