Chicken with Quinoa Tabbouleh

Serves four

Casey Strasen

A high-carb, high-protein postrun or workout meal.

ingredients

4 boneless, skinless chicken breast halves, grilled and thinly sliced
For the Quinoa Tabbouleh
3 cups cooked quinoa, at room temperature
1/2 cup cucumber, diced with skin on
1/4 cup red bell pepper, diced
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons fresh mint, chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons red onion, minced
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
For the Parsley Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons water
1 tablespoon olive oil
2 1/2 tablespoons flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper

directions

1
Tabbouleh - In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar. Toss to mix. Season with salt and pepper.
2
Vinaigrette - Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.
3
Plate It - Divide the quinoa into four dishes or containers and top with the chicken. Drizzle with the vinaigrette.

notes

Quinoa is a whole grain that's rich in carbohydrates and is as easily prepared as rice. One cup of raw quinoa is equivalent to about three cups coooked. Calories Per Serving: 410 Carbs: 32g Protein: 33g Fat: 16g

Source: Casey Strasen