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Chicken or Tofu Quinoa Salad – Meal Prep

 

Preparation Time
20 -25 minutes

Cooking Time
15 minutes

Serves
Meal prep for 5 days

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • Either 4 chicken breasts, sliced or 280g tofu, cubed
  • FOR THE MARINADE: (This is the same whether using chicken or tofu)
  • 1-2 tsp. Lucy Bee Coconut Oil
  • ½ red chilli, or to suit your taste, finely chopped
  • 2 garlic cloves, chopped
  • Zest and juice from ½ lemon
  • A thumb-sized piece of ginger, finely chopped
  • FOR THE SALAD:
  • 250g quinoa, cooked
  • 200g lettuce, chopped
  • 100g cucumber, cubed
  • 80g tomatoes, chopped or sliced
  • 100g feta, cubed
  • A handful of fresh parsley, chopped
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • Juice of ½ a lemon, to taste
  • A dash of extra virgin olive oil, to taste

Method

  1. FOR THE MARINADE:
  2. Melt Lucy Bee Coconut Oil in a pan and cook each marinade ingredient either separately, or all together. Add the chicken or tofu and gently fry until cooked through.
  3. FOR THE SALAD:
  4. Add all ingredients to a large bowl and mix together.
  5. Divide between your lunch boxes, add the chicken or tofu and you’re ready to go with meals prepped for the week ahead.

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