Lunch Archives » Kay's Clean Eats

Easy Chicken Salad

This chicken salad is the absolute best. Made with delicious chunks of chicken, veggies, fruit, and nuts. This salad has so much flavor in every bite and is truly a favorite around here. 

This easy chicken salad stores perfect in the fridge and goes great in sandwich rolls, croissants, and over a bed of greens for a low carb option. I’ve made it with grapes before but the apple offers enough sweetness and the dried cranberries balance out the sweet with a little bit of tart. In every bite, you get a little bit of everything, and it’s honestly so dang delicious!

If you are looking for the ultimate way to eat this chicken salad I highly recommend you serve it in a soft or lightly toasted croissant with a little lettuce, yum! If you are not of fan of dried cranberries you can swap them out for halved grapes. To make this salad lighter you can use half mayo and half greek yogurt, however, do not use all greek yogurt it won’t taste good. 

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Yield: 5 servings

Easy Chicken Salad

Easy Chicken Salad

This chicken salad is the absolute best. Made with delicious chunks of chicken, veggies, fruit, and nuts. This salad has so much flavor in every bite and is truly a favorite around here. 

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 cups cubed chicken breast, rotisserie works great
  • 1/3 cup avocado mayo
  • 1 cup diced apple, 1 apple I used gala
  • 1/2 cup diced celery
  • 1/3 cup dried cranberries
  • 1/2 cup walnut pieces
  • 1/4 cup diced yellow onion
  • 1/2 tbsp lemon juice
  • salt & pepper to taste

Instructions

    1. If using raw chicken breasts, preheat the oven to 400°F. Rub both sides of chicken breasts with avocado oil, salt, pepper, and garlic powder. Place chicken on a baking sheet and bake for 25 minutes or until the internal temperature of the chicken reaches 165°F. Roughly cube or shred chicken. Alternatively use rotisserie chicken, I find this the easiest way.
    2. In a large bowl combine the chicken, mayo, diced apple, diced celery, cranberries, walnuts, onion, lemon juice, and mayo.
    3. Season chicken salad with salt and pepper. Cover the bowl with plastic wrap and refrigerate the chicken salad for 1 hour, serve cold.
    4. If making chicken salad sandwiches, slice each croissant in half and layer with green lettuce, and a scoop of chicken salad to each sandwich. Or serve over a bed greens with your favorite salad toppings.

Apple Pie Smoothie

This Apple Pie Smoothie is beyond delicious, it’s sweet and full of apple pie spice flavor! Made with wholesome ingredients this smoothie is so sweet and perfectly creamy. 

I am in a pie craze phase in the middle of summer, haha, blaming it on my pregnancy! What baby wants baby gets! As much as I would love to bake a pie, all the sugar just is not the best for you! Not to mention the oven just heats the house and its already 90 degrees out! So the next best way to enjoy pie in the middle of summer, hello APPLE PIE SMOOTHIE!!

This completely blew my tastebuds away and satisfied my pie craving. I used greek yogurt for some extra protein however to keep this smoothie vegan you could add in your favorite plain plant-based yogurt. Personally I love smoothies that are just so cold and thick, so for this apple pie smoothie, I went ahead and stuck my apples and bananas in the freezer the night before. You could use them fresh the smoothie just won’t be as thick. Frozen or fresh fruit, whatever you prefer the flavor is downright DELICIOUS!!

Need more delicious smoothie ideas, also try:

Yield: 2 servings

Apple Pie Smoothie

Apple Pie Smoothie
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 frozen apples
  • 2 frozen bananas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tsp molasses
  • 3 Medjool dates pitted
  • 1/4 cup greek yogurt
  • 1/2 cup ice 
  • 1/2 cup milk of choice
  • coconut whipped cream for serving, optional
  • cinnamon for serving, optional

Instructions

  1. Place all ingredients in a blender, blend till smooth. Serve with coconut whipped cream and a sprinkle of cinnamon, enjoy!

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

grilled peach salad

The beauty of this salad is that you could throw in any seasonal produce and make it delicious! If you can’t find peaches you can use strawberries, cherries, blueberries, tomatoes, or raspberries in their place. But because it is summer around here peaches are so sweet and abundant and just bring so much sweet flavor to this salad so I highly recommend you use peaches if you can find them!

I am a huge fan of goat cheese, but I get it’s not for everyone. You can sub burrata, feta, or fresh mozzarella in this salad. There is nothing I love more than grilled onions, so just being extra I added some, not a fan keep them out. This healthy and fresh grilled peach salad is perfect for lunch or a side salad at dinner. Want to make it a complete meal, just add your favorite protein on top!

Love delicious salads, also try:

Yield: 3-4 servings

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Honey Mustard Vinaigrette

  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tbsp yellow mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tbsp honey
  • salt to taste

For the Salad

  • 2 ripe but firm peaches 
  • 5 ounces arugula
  • 1/2 cup cooked quinoa
  • 2 oz herbed goat cheese, or more if desired
  • 1/4 cup slivered almonds
  • 1/4 white onion, cut in rings

Instructions

  1. Place all vinaigrette ingredients in a 1 cup mason jar with a lid and shake until mixed.
  2. Preheat your grill or grill pan to medium-high heat and brush with oil. Grill the peaches and onion rings for 3 minutes per side. Remove with a spatula.
  3. Place the arugula in a large salad bowl with quinoa, peaches, onion, goat cheese, and slivered almonds.
  4. Toss with vinaigrette, serve immediately, ENJOY!

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 244mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 11g

Egg Roll in a Bowl

The Egg Roll in a  Bowl is a healthier twist on a traditional egg roll. This recipe has everything an egg roll offers without the deep-fried wrapper. It is vegan + gluten-free + refined sugar-free.

Ever just want Chinese takeout, but you just went grocery shopping and know you should probably use what you have, the story of my life!  Egg rolls are my favorite especially with the sweet dipping sauce, however, Trader Joes Orange Chicken runs a close second.

After vacation, I’ve been making an attempt to just eat better.  After having kids weight just seems to stick a little different, haha! And well it should be a no brainer that I ate all the tacos and margaritas in Mexico! Thus I really try to eat at home and use wholesome ingredients whenever possible.

 Yesterday on our way home from the swim meet for my son we stopped by the store to pick up a few things for school lunches. Mondays sure do come quickly around here. Sunday grocery shopping is madness around these parts of town and the parking lots are not much better! Anyhow, I was on my way out of the grocery store it smelt like Chinese food, there is a Chinese restaurant close by and omg I knew what I wanted for lunch, Egg Roll in al Bowl of course! It is so easy to prepare and a great healthy alternative to deep-fried egg rolls. 

This recipe is great for meal prep, make it once have it for the week! Egg Roll in a Bowl is a great way to add fiber to your diet. Cabbage has cancer-fighting sulfuric compounds yet another great reason to add it to your diet!

How To Make Egg Roll in a Bowl:

  1. Optional Garnishes:
  • siracha or garlic chili sauce
  • coconut aminos
  • peanuts
  • bean sprouts
  • green onion
  • avocado

Love quick meals? Also, try Easy Teriyaki Chicken & Rice Bowls.

Yield: 4

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl the healthier way to eat an egg roll! It is vegan, gluten-free, and refined-sugar-free. Makes the perfect quick meal and also excellent for meal prep!

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 10 oz extra firm tofu, cut into 1/4 inch cubes
  • 1/2 cup coconut aminos (can sub soy or tamari just use 1/4 cup)
  • 1 tsp tamari
  • 1/2 tsp chili garlic paste 
  • 1/2 tsp agave
  • 1/4 tsp black pepper
  • 2/3 cups carrots, grated  (2 carrots)
  • 1/2 medium white onion, thinly sliced
  • 1 tbsp ginger, freshly grated
  • 4 garlic cloves, minced
  • 2 cups green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced 

Instructions

  1. In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. You may need to stir more frequently to avoid sticking. Add more oil if necessary. 
  2. In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).  
  3. Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.
  4. Divide among bowls and top with your favorite garnishes. Serve or rice or rice noodles. 

Notes

Optional Garnishes

siracha or garlic chili sauce
coconut aminos
peanuts
bean sprouts
green onion
avocado

Stores great in the fridge and is an easy reheat!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 701mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 9g

Easy Mini Pizza Bites

These Easy Mini Pizza Bites are delicious for kids and adults! Perfect size for kid’s meals or to serve up on football Sunday! 

Kyson, my oldest son (6yrs old) has been begging me to put a pizza slice in his lunch now for a few months. I kinda just brushed it off hoping he would forget. But I tell you, kids, they don’t forget.. anything. So as I was doing my weekly grocery shop at Traders I saw the premade pizza dough. And at the very moment, I told myself to make Kyson’s lunchbox dreams come true, haha!

So I bought the premade dough, the sauce, and the mozzarella cheese. YES, 3 simple and easy ingredients away from sinking your teeth into these irresistible easy mini pizza bites. Initially, I was going to bake a whole pizza but while I was looking for my pizza pan out fell the mini muffin tin, it was a sign! It was meant to be and at that moment it came to me, EASY MINI PIZZA BITES!

This recipe is simple, I topped the easy mini pizzas bites with cheese and pepperoni however you can top with whatever toppings you like. They are a fantastic appetizer for kids, game day, or just because you love pizza 🍕 like Kyson!

Love Pizza Also Try:

Yield: 6

Easy Mini Pizza Bites

Easy Mini Pizza Bites

Delicious and easy to make! Perfect size for kid's lunchboxes!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

Ingredients

  • 1 16 oz Pizza dough ready to bake, I used trader joes brand
  • 8 ounces pizza sauce
  • 1/2-1 cup shredded mozzarella cheese
  • 6 ounces pepperoni slices, cut in half

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Separate pizza dough evenly into twelve pieces. Gently stretch each dough and press them into the muffin cups.
  4. Place about a 1/2 - 1 tbsp of pizza sauce into each muffin. Then add cheese and pepperoni. Or use toppings of choice.
  5. Bake for 22-25 mins, depending on your oven, or until cooked through. You want dough slightly golden, and the cheese melted and bubbly. Enjoy!

 

Instant Pot Lemon Chicken Orzo Soup

Instant Pot Lemon Chicken Orzo Soup is cozy and comforting with bright fresh flavor from the lemons. This soup is healthy and tasty, made with simple ingredients, and the perfect meal for any night of the week.

Fall is in full swing around here and that means kids are back in school and schedules are crazy busy. Instant pot and slow cooker meals have saved the day for me. Monday’s, in particular, are our busiest day, we often don’t get home till 7 pm. So creating a delicious meal from scratch needs to be quick and easy!

My kids absolutely love this cozy and delicious soup with crunchy buttered sourdough. Fall is my favorite time cause that means loads and loads cozy delicious soup. I’m on a mission to turn hubs into a soup lover too, he still doesn’t consider soup to be a ‘meal’ ha! Don’t worry I will eventually turn him.

I made the Lemon Chicken Orzo soup with chicken breast but you can use chicken thighs too. I drop my chicken breasts in whole and shred them after the soup is cooked however you can cube them before cooking if you prefer a chunkier bite. Orzo pasta comes in whole wheat if you are looking for a healthier option and it is super cheap!

Can I make Lemon Chicken Orzo Soup Stovetop?

Absolutely YES!

  1. Add 2 tbsp cooking oil or butter to your soup pot. Over medium-high heat sautee your diced onion, carrot, celery, and lemon zest till tender and fragrant.

  2. Add-In your chicken breast and seasonings, cook 4 mins each side. You can also use pre-cooked shredded chicken if you choose to do this go ahead and skip this step.

  3. Add in the broth and bring to a simmer for 20 mins. Add the orzo and stir till softened. If you are using pre-cooked chicken stir it in.

  4. Shred your chicken if needed and add it back to the soup back to the soup. Stir in your spinach, lemon juice,  parsley, and dill. Adjust seasonings to taste!

  5. Dish, garnish, serve and enjoy!

Yield: 4

Instant Pot Lemon Chicken and Orzo Soup

Instant Pot Lemon Chicken and Orzo Soup

Fresh, vibrant and filling lemon chicken soup is good on any day of the week! Have a gourmet soup made in the pressure cooker in half the time. Easy to prepare with simple healthy ingredients, serve it up with some sourdough toast!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp butter or oil
  • 3 carrots, chopped (about 1 cup)
  • 1/2 white onion, chopped (about 1 cup)
  • 3 celery stalks, chopped (about 3/4 cup)
  • 3 garlic cloves, minced
  • 2 chicken breasts
  • 1 tsp lemon zest
  • 1/2 tsp pink salt
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 32 ounces chicken stock
  • 1 cup water
  • 1/2 cup orzo

After Pressure Cooking:

  • 2 cups spinach
  • 3 tsp fresh lemon juice, can adjust and add more if you like
  • 1/4 cup parsley, diced
  • 2 tbsp dill, diced, plus more for topping

Garnish:

  • - fresh parsley and dill
  • - grated parmesan cheese
  • - lemon wedges
  • - crisp sourdough bread

Instructions

  1. Chop veggies and have all ingredients prepped before starting to cook the soup. Pressure cooking is quick so make sure you have everything prepped and ready.
  2. Turn pot on the sauté setting. Once the pot is hot add your butter or oil. Add in the onions and garlic stirring till tender and fragrant.
  3. Add in the lemon zest, carrots, and celery stirring frequently for about 35 seconds.
  4. Add in the chicken, salt, pepper, and oregano. Give it a quick stir and add the broth and orzo.
  5. Place lid on your pressure cooker and make sure the pressure regulator is set to the sealing position.
  6. Select the "manual" program, then set the time to 4 minutes at high pressure. You can also select the "soup" program and follow the same cooking time. It will take 7-10 minutes for your pressure cooker to come up to pressure for the actual cooking to begin.
  7. When the soup is done wait about 5 minutes and do a 'Controlled' Quick Release of the steam. PLEASE BE CAREFUL WHEN RELEASING THE STEAM. When ready remove lid.
  8. Pull out chicken breasts and shred with 2 forks, place chicken back in the pot.
  9. Add in the lemon juice, spinach, parsley, and dill. Adjust seasonings! I like a lot of lemon juice so I typically will add more lemon juice and salt.
  10. Dish, Garnish, Serve, and Enjoy!!

 

15 – Minute Chickpea Curry and Quinoa

15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.

This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.

This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!

Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.

Yield: 2

15 - Minute Chickpea Curry

15 - Minute Chickpea Curry

Very quick and easy chickpea curry with great flavor.

Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water

Chickpea Curry

  • 1 tbsp olive oil
  • 1 small shallot diced
  • 2 cloves garlic minced
  • 1/3 cup red bell pepper diced
  • 1 cup diced broccoli
  • 1 can chickpeas drained and rinsed
  • 3 cups spinach
  • 1/3 cup fresh cilantro leaves
  • 1 can coconut milk
  • 1 lime juiced
  • 2 tsp ginger freshly grated
  • 3 tsp curry powder
  • salt and pepper to taste

Instructions

  1. In a small saucepan cook quinoa according to package.
  2. Heat a nonstick pan to medium heat and add your olive oil.
  3. Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
  4. Next, add in chickpeas and cook for another minute.
  5. Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
  6. Add in the spinach and cilantro. Stir till spinach is wilted.
  7. Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!

Roasted Vegetable Quinoa Bowls

Easy no-fuss Roasted Vegetable Quinoa Bowls that are perfect for meal prep, lunch and dinner. Prepare these bowls and have a healthy lunch or dinner for the week!

Roasted Vegetable Quinoa Bowls

After a week of all-inclusive eating tacos and drinking margaritas in Mexico, its time to get my clean eating back on track. Craving all the hearty vegetables now!! Roasted Vegetable Quinoa Bowls are my favorite to eat during the week. Once you make this bowl you will find yourself wanting more, healthy eating does not have to be gross or boring.

Before we jump into the recipe I don’t think of these bowls as a “recipe” they are customizable and easy to make. You can put different veggies in your bowl every time or just stick to your favorites. 

Love easy and healthy meals, also try Easy Tofu and Vegetable CurryNutted Wild Rice Pilaf, and Easy Take-Out Style Chicken.

Yield: 4

Roasted Vegetable Quinoa Bowls

Roasted Vegetable Quinoa Bowls

Hearty nourish bowls perfect for lunch, dinner or meal prep!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Roasted Vegetables

  • 2 cups cabbage (purple or green) cut in thin strips
  • 1 zucchini sliced into rounds
  • 1 cup Brussels sprouts cut in half
  • 1 bell pepper sliced core and seeds removed
  • 2 tbsp extra virgin olive oil
  • garlic powder, salt, and black pepper

Quinoa

  • 1 cup quinoa
  • 2 cups of water
  • pinch of salt

Toppings

  • 1/4 cup feta crumbles
  • 1/4 cup pine nuts
  • 1/4 cup sun-dried tomatoes roughly chopped

Instructions

  1. Pre-heat oven to 400°F. Spread out and evenly place veggies on your baking sheet. Drizzle with extra virgin olive oil and toss till veggies are evenly coated. Sprinkle with salt, pepper and garlic powder. Bake for 25 minutes or until veggies is tender but crisp on edges.
  2. While veggies are roasting prepare your quinoa. In a small saucepan combine water, quinoa, and salt. Bring to a boil then turn down heat and cover. Cook for 15 mins then turn off the heat, keep covered for 7 minutes while heat is off. Fluff with fork before serving.
  3. Assemble bowls by adding quinoa and an assortment of veggies. Sprinkle liberally with feta, sun-dried tomatoes, and pine nuts. Enjoy!
  4. Note- if you are meal prepping you can place everything in containers and microwave when you are ready to eat.
  5. Optional but totally recommended to add avocado chunks!

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is packed with protein and fresh mediterranean flavors! It is filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.

This salad is an excellent side dish to your favorite protein. It works excellent in meal prep and is a great dish to bring to any BBQ or potluck. It is easy to adjust you can add or omit anything to your own personal preference. Hooray for warmer weather we can finally enjoy cold salads!

I absolutely love salads for lunch. I always use what I have, but today I was not craving a green salad! The jar of quoina in my pantry called to me! Kale and quinoa are so 2018.. I know! However combined with all the flavor in this salad, you can not go wrong! I had my husband eating this salad for lunch too.

The balance between the fresh parsley and lemon give this dish such a bright flavor!

THIS IS A GOOD ONE.

Mediterranean Quinoa Salad

Kay
Mediterranean Quinoa Salad is packed with protein with fresh mediterranean flavors! Its filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.
Prep Time 12 mins
Course Side Dish
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 2 cups cooked quinoa
  • 1 cup chopped cucumber
  • 1 15 oz can chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/4 cup chopped parsley
  • 1/4 cup feta crumbles
  • 3 tbsp pine nuts

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • salt to taste

Instructions
 

  • Mix the olive oil, lemon juice, vinager, oregano, garlic powder till well combined. Season with salt and pepper then set aside.
  • In a large bowl combine the quinoa, cucumber, cherry tomatoes, chickpeas, parsley, feta and pinenuts.
  • Drizzle the dressing, and garnish with fresh parsley. Season to taste. Serve cold.
Keyword salad