Lemon Quinoa Bowl (Edit recipe)

Need a nice, light, protein packed meal? This is the one.

10 minutes

20 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	303
Fat:	17 g
Carbohydrates:	27 g
Protein:	15 g
Cholesterol:	18 g
Sodium:	408 mg
Fiber:	5 g
Sugars:	2 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

.5 cup Tri-Color Quinoa
1 cup Chicken Stock, or Vegetable
.5 cup Organic Walnuts, chopped
.5 cup Grape Tomatoes, halved
1 cup Fennel, chopped
1 Chicken Breast, from Rotisserie Chicken, chopped
.25 cup Parsley
2 - 3 Tbsp Lemon Juice, freshly squeezed
1 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare and cook your quinoa according to package instructions. Prepare the walnuts, tomatoes, fennel chicken, parsley, and lemon. Right when the quinoa finished cooking, pour the fresh lemon juice over the top and cover with a lid to steam for five additional minutes. From there, add all the prepped ingredients and toss them into the quinoa with the extra virgin olive oil and kosher salt. Serve warm or chilled.