Lemon Herb Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Salad with Crunchy Vegetables

A refreshing and vibrant salad featuring fluffy quinoa paired with tender grilled chicken, crisp cucumbers, sweet red bell pepper, and a hint of red onion. Brushed with a zesty lemon and olive oil dressing and tossed with fresh parsley and mint, this salad delivers both a satisfying crunch and a burst of herbaceous flavor.

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NUTRITION

447kcal
Protein
36.0g
Fat
11.4g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa

3 oz grilled Chicken Breast

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

2 tbsp chopped Fresh Parsley

2 tbsp chopped Fresh Mint

2 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked; allow it to cool.

  • 2

    Season the chicken breast with salt and pepper and grill until fully cooked. Once cooled, dice into bite-sized cubes.

  • 3

    Dice the cucumber, red bell pepper, and red onion. Finely chop the parsley and mint.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced grilled chicken, and all the chopped vegetables and herbs.

  • 5

    In a small bowl, whisk together the lemon juice and olive oil to create the dressing.

  • 6

    Pour the dressing over the salad and gently toss to evenly distribute all the ingredients.

  • 7

    Adjust seasoning with salt and pepper as desired, and serve chilled or at room temperature.

Lemon Herb Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Salad with Crunchy Vegetables

A refreshing and vibrant salad featuring fluffy quinoa paired with tender grilled chicken, crisp cucumbers, sweet red bell pepper, and a hint of red onion. Brushed with a zesty lemon and olive oil dressing and tossed with fresh parsley and mint, this salad delivers both a satisfying crunch and a burst of herbaceous flavor.

NUTRITION

447kcal
Protein
36.0g
Fat
11.4g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa

3 oz grilled Chicken Breast

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

2 tbsp chopped Fresh Parsley

2 tbsp chopped Fresh Mint

2 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked; allow it to cool.

  • 2

    Season the chicken breast with salt and pepper and grill until fully cooked. Once cooled, dice into bite-sized cubes.

  • 3

    Dice the cucumber, red bell pepper, and red onion. Finely chop the parsley and mint.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced grilled chicken, and all the chopped vegetables and herbs.

  • 5

    In a small bowl, whisk together the lemon juice and olive oil to create the dressing.

  • 6

    Pour the dressing over the salad and gently toss to evenly distribute all the ingredients.

  • 7

    Adjust seasoning with salt and pepper as desired, and serve chilled or at room temperature.