A great recipe for turning last night's dinner into today's lunch. Any leftover protein and vegetables will work here — the chicken, avocado, feta, and corn combination is a favourite, but really anything goes. No leftover chicken on hand? Shredded rotisserie from the grocery store works perfectly.
Ingredients
- 2 cups quinoa, rinsed
- 4 cups water
- 2 Tbsp. olive oil
- 2 cups cooked chicken, chopped
- 2 ripe avocados, peeled and diced
- ½ cup feta, crumbled
- 1 cup corn, fresh or frozen (thawed)
- ½ cup fresh herbs (parsley, mint, chives)
- Juice of 1 lemon
- ½ cup olive oil
- Salt and pepper
Method
Cook the quinoa according to package directions in salted water. Once cooked, transfer to a large bowl, toss with the 2 Tbsp. of olive oil, and season to taste with salt and pepper. Set aside to cool.
In another large bowl, toss together the cooked chicken, avocados, feta, corn, and fresh herbs, reserving a small amount of herbs for garnish.
In a small bowl, whisk together the lemon juice and remaining ½ cup olive oil until well emulsified. Season with salt and pepper. Pour the dressing over the chicken and veggie bowl and gently combine.
To serve, layer quinoa into each bowl and top with the chicken and veggie mix. Garnish with a sprinkling of fresh herbs.