All Weekday Lunch Specials Recipe
Make All Weekday Lunch Specials Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Protein
Dressings and Seasonings
Method
Preparation
- 1
Cook Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- 2
Prep Vegetables
While the quinoa is cooking, chop the bell peppers, cucumber, and red onion into bite-sized pieces. Halve the cherry tomatoes. Rinse the spinach leaves and set aside.
- 3
Prepare Protein
If using grilled chicken, slice it into strips. If using chickpeas, ensure they are drained and rinsed.
Assembly
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked quinoa, chopped vegetables, chickpeas, and grilled chicken. Gently toss to mix.
- 5
- 6
Garnish and Serve
Top the salad with fresh parsley for garnish. Divide into portions and serve immediately, or store in the refrigerator for up to 3 days.
