Happy Wednesday! Who else is having a hard time coming back from the long weekend? Something about three day weekends just throws me off big time, especially in the summer. More than two days off makes me feel like I’m on summer break like I’m still in school, and then when I realize that’s no longer the case I’m real sad about it. But I digress.
I’ve mentioned before that lunch is a struggle for me, in the sense that I always forget to pack my lunch the night before and end up scrambling in the morning, or in some cases, just giving up and walking next door to Chick Fil A at lunchtime. Since that’s not good for neither my health nor my wallet, I’ve been trying to come up with healthy but delicious options that I can prepare at the beginning of the week and just throw in my lunchbox when I’m running late! I’ve done salads, but they can get icky, so I’ve discovered yet another use for my favorite grain: quinoa. I’ve come up with a few quinoa salads that are easy, delicious, and keep for a while in the fridge!
This particular dish was inspired by leftover fresh mozzarella and prosciutto I had after making this pizza! Plus I just love caprese everything, so this was the obvious choice.
Here’s what you’ll need:
-1 cup cooked quinoa
-1 shredded chicken breast
-2-3 slices prosciutto
-Cherry tomatoes, quartered
-Shredded Parmesan cheese
-Fresh mozzarella, quartered
-1 tbsp olive oil
For those of you who are new to recipes with Kristen, I don’t really believe in measurements for the most part. Most of my recipes are pretty much just assembling things, so add to your tastes! We’re very casual around here.
Here’s what you do:
1.First, cook the quinoa and chicken, and let them cool completely. You don’t want the cheese to melt, so be patient!
2. Next, chop the tomatoes and mozzarella. I typically do halves for most recipes, but I wanted smaller pieces in this salad, so I cut them into quarters! I just tore the prosciutto into little pieces, as well as the basil.
3. In a large bowl, mix together the quinoa, chicken, prosciutto, basil, tomatoes, Parm, and mozzarella until combined.
4. In a small bowl or ramekin, mix together the olive oil, balsamic vinegar, and Italian seasoning. I use a great spice grinder from McCormick that has all different Italian flavors, but if you don’t have that, you could just use salt, pepper, garlic powder, oregano, and whatever else your heart desires. Whisk this together with a fork, then drizzle over the quinoa mixture and stir until combined.
5. Enjoy! I kept this in the refrigerator and ate it cold for lunch- so yum! I don’t think it would be very good warm, but if you want to try that, please report back.
See, so easy! And the quinoa obsession continues, and hopefully is passed on to one of you.
That’s all for meow!
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