Makes 2 servings
Macros: 450 cal, fat 10g, carbs 44g, protein 46g, fibre 10g
1/4 cup dry red or regular quinoa
1 lemon, juiced
1/2 tablespoon olive oil
2 tbsp crumbled low fat feta
1/2 cup mini grape tomatoes
1 orange pepper
1/2 cup chickpeas
2 cups spinach
1/2 cup edamame, cooked
1/2 cup diced celery
200g grilled chicken breast, cooked
Cook chicken to your liking.
Cook dry quinoa per package instructions and let it cool.
Toss the quinoa with the juice of one lemon, 1/2 tablespoon of olive oil, and crumbled feta. Set aside.
Prep your salad ingredients by slicing the grape tomatoes, dicing the pepper, measuring out chickpeas and edamame, and dicing your celery.
Assemble 2 mason jar salads with equal parts of the quinoa mixture on the bottom, followed by sliced grape tomatoes, diced orange pepper, 1⁄4 cup chickpeas, 1⁄4 cup edamame, 1⁄4 cup celery, and 1 cup of spinach. Refrigerate for up to 4 days in sealed containers. When serving, flip jar upside down above a plate or bowl to enjoy!