Time: 15 mins
Servings: 2
Ingredients:
- 85g Quinoa (uncooked)
- 4g Cilantro (chopped)
- 9ml Lime Juice (to taste)
- 750mg Sea Salt (to taste)
- 80g Arugula (packed)
- 2 Carrots (small, chopped)
- 227g Chicken Breast, Cooked (sliced)
- 1 stalk Green Onion (sliced)
Directions:
- Cook the quinoa according to the package directions and let cool.
- Toss the quinoa with cilantro, lime juice, and salt.
- Divide the arugula, quinoa, carrots, and chicken between containers. Garnish with green onions and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Additional Toppings
Cherry tomatoes, avocado, crushed almonds, hemp seeds, or
pumpkin seeds.
More Flavour:
Use balsamic vinegar or your dressing of choice.
Nutritional Info:
Amount per serving
Calories – 366
Fat – 7g
Carbs – 35g
Fiber – 6g
Sugar – 4g
Protein – 42g
