Meal Prep Lunch: Mediterranean-Inspired Quinoa Salad

Never skip lunch again with this delicious, customizable salad!

Ingredients (Makes 4 containers):
Salad Base
1 cup dry quinoa, cooked and cooled
2½–3 cups shredded chicken breast (cooked)
4 packed cups arugula
1 cup cherry tomatoes, halved
1 cup chopped cucumber
1 cup chopped bell peppers (red, yellow, or orange)
⅓–½ cup crumbled feta cheese

Balsamic Dressing (1 jar for the week)
⅓ cup olive oil
¼ cup balsamic vinegar
1 tsp Italian seasoning
Salt & pepper, to taste
Shake well and refrigerate.

Optional Add-Ons (added day-of)
Avocado slices
Pistachios + pinch of sumac (Mediterranean twist)
Chickpeas (extra fiber)

Directions:
1) Cook quinoa according to package directions and allow to cool completely.
2) In a large bowl, add quinoa, shredded chicken breast, arugula, tomatoes, cucumber, bell peppers, and feta. Toss gently until evenly combined.
3) Divide evenly into 4 meal-prep containers.
4) Store dressing in one jar.
5) When ready to eat, add dressing to one container only, top with avocado or optional add-ins, toss, and enjoy.

Approx Nutrition (per container, without avocado)
Calories: ~500–600
Protein: ~30–35 g
Fiber: ~10 g