Good morning and happy Friday! (*Does happy dance*)
As always, I’m incredibly glad that the weekend is almost here – this week went by quickly, which I always appreciate. 🙂 Does anyone have big plans for the weekend?
Last Friday I posted a recipe to follow up on last week’s What I Ate Wednesday post – and, since you awesome folks liked the looks of the quinoa, chickpea, and chicken salad I posted for this week’s WIAW, I figured I’d do another Total Request (not so) Live post.
|It’s not exactly live, and I’m definitely not Carson Daly, but that’s beside the point!|
What I like about this recipe is that it’s versatile and easy to throw together — and it makes a freakin’ enormous bowl of salad, so you can take the leftovers to work for lunch or have them on hand as a pre-made healthy dinner. I’m a huge fan of leftovers, simply because they make life a lot easier when I’m pressed for time!
For those who are vegetarian or vegan, it’s also easy to omit the chicken and make this a purely plant-based salad. The quinoa and chickpeas are filled with protein, fiber, and all kinds of fabulous nutrients.
Quinoa, Chickpea, Chicken, and Grape Salad:
2 cups organic red grapes, washed and sliced in half
2 cups cooked quinoa
1/2 cup basil, sliced thin
1 can chickpeas, drained and rinsed
4 tbsp. Annie’s Dipping Oil – Olive Oil & Balsamic Vinegar
Garlic powder to taste
Salt and pepper to taste
(Optional) Chopped walnuts
(Optional) 2-3 chicken breasts, cooked and shredded
(Optional) 1/4 onion, diced into small pieces
Side note: The Annie’s dipping oil is the key ingredient – I definitely recommend this over regular olive oil and balsamic!
|This stuff is the bomb-diggity. Have I mentioned my affinity for outdated slang phrases?|
Instructions: Combine all the above ingredients into a large bowl, stir ’em up until they’re well-mixed, and serve over the lettuce of your choice. (Like I said, it’s easy to throw together!)
Hope you all have an awesome Friday! 🙂