Lunch Specials Recipe

Preparation Directions

1. 1

   Cook the Quinoa

   Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

2. 2

   Grill the Chicken

   Season chicken breasts with olive oil, salt, and pepper. Grill on medium-high heat for about 6-7 minutes on each side or until cooked through. Let rest before slicing.

3. 3

   Prepare the Salad

   In a large bowl, combine mixed greens, cherry tomatoes, sliced avocado, and crumbled feta cheese.

4. 4

   Make the Dressing

   In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

5. 5

   Assemble the Dish

   Add the cooked quinoa to the salad and toss gently. Top with sliced grilled chicken and drizzle with dressing. Garnish with fresh basil.