To Go Recipe
Make To Go Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Protein Ingredients
Vegetable Ingredients
Dressing Ingredients
Optional Toppings
Method
Preparation
- 1
Cook Quinoa
In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
- 3
Mix Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of minced garlic, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper until well combined.
Combine Ingredients
- 4
Combine Base and Protein
Once the quinoa is ready, fluff it with a fork and transfer it to a large mixing bowl. Add the shredded chicken and drained chickpeas to the quinoa.
- 5
- 6
Dress the Salad
Drizzle the dressing over the quinoa mixture and toss gently until everything is evenly coated.
Serve
- 7
Plate the Dish
Portion the quinoa salad into serving bowls. If desired, top with crumbled feta cheese and sliced avocado.
- 8
Enjoy
Serve immediately or store in meal prep containers for a healthy on-the-go meal.