Quinoa Beetroot Salad with Chicken

Quinoa Beetroot Salad with Chicken

Easy

Difficulty

0h 5m

Total Time

7

Ingredients

2

Steps

Calories

117

Fat

1g

Carbs

19g

Protein

8g

Serves

4

Ingredients

  • 4 oz / 113 g grilled chicken breast
  • 300 g (3/4 packet) cooked quinoa
  • 200 g canned beetroot, no salt or sugar added
  • 60 g fat-free crumbled feta
  • 25 g baby spinach leaves
  • Salt and pepper to taste
  • Optional: Squeeze of lemon

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Quinoa Beetroot Salad with Chicken

This recipe takes two of my favorite ingredients to create a super delicious salad for multiple meals a week.

For some other variations, use brown rice instead of quinoa and salmon fillet instead of chicken.

Instructions

  1. 1

    In a medium size container, empty 3/4 of the contents of your quinoa. Break up the quinoa so there are no clumps. You can use all the quinoa if you like but I like to save some for other meals! Add beetroot, feta, spinach and salt and pepper. Thoroughly mix.

  2. 2

    Top with chicken and serve cold! Add lemon juice or your favorite salad dressing to add fats if you need some.

Macro breakdown:

For the salad
8 g Protein, 19 g Carbs, 1 g Fat
29% Protein, 68% Carbs, 4% Fat

For the chicken
33 g Protein, 0 Carbs, 4 g Fat
80% Protein, 0% Carbs, 20% Fat 

What are some of your easy, go-to salad combinations?

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