Fuel Your Midday: Effortless High-Protein Lunch Ideas for the Whole Crew

👩‍🍳 Instructions

1. 1

   Cook quinoa: Rinse quinoa thoroughly. Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
2. 2

   Cook chicken: While quinoa cooks, season chicken breast with salt and pepper. Grill, bake, or pan-fry until cooked through (internal temperature 165°F/74°C). Let cool slightly, then shred or dice.
3. 3

   Prepare vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, halve the Kalamata olives, and chop the fresh parsley and mint (if using).
4. 4

   Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and garlic powder. Season with salt and freshly ground black pepper.
5. 5

   Assemble the salad: In a large mixing bowl, combine the cooled quinoa, shredded chicken, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
6. 6

   Dress and serve: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated. Serve immediately or chill for at least 30 minutes for flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.