When you’re looking for a bit of extra support, this quinoa salad is a great choice. The bed of quinoa is a great complex carbohydrate that will support more steady energy levels. The green peas are high in phytoestrogens, which support rising estrogen levels. The cucumber is not only hydrating, but packed with antioxidants to help detoxify excess hormones. The cherry tomatoes provide a punch of vitamin C to support ovulation. The lemon juice and cilantro both aid in liver function and detoxification, which is essential for maintaining hormonal balance.
Serves: 2
Ingredients:
1 cup of quinoa
2 organic boneless and skinless chicken breasts
1 medium organic cucumber
½ red onion
⅓ cup of organic cherry tomatoes
4 oz. feta cheese
2 tbsp cilantro
⅓ cup green peas
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Pinch of sea salt and pepper
Recipe:
To cook the quinoa, add in the quinoa and 1 ¾ cups of water into a small saucepan. Bring to a boil, then cover and reduce the heat to a simmer for 15 minutes.
Once done, remove the quinoa from the heat and let rest for an additional 10 minutes, then fluff with a fork.
Dice the organic cucumber, red onion, and organic cherry tomatoes into small pieces.
Finely chop the cilantro.
To cook the chicken, heat up 1 tbsp extra virgin olive oil in a pan on medium-high heat, then add the chicken. Cook for 5-7 minutes per side (depending on thickness of the chicken).
To cook the green peas, place them in the saucepan that the chicken was cooked in on medium heat and cook for 3 minutes until bright green and tender.
In a large bowl, combine the cooked quinoa, chicken, and green peas with the chopped cucumber, red onion, cherry tomatoes, and cilantro.
Crumble the feta cheese into the bowl.
Add in the lemon juice, extra virgin olive oil, salt, and pepper and toss to combine.
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