Ingredients
- Quinoa, cooked & cooled, .75 cup (I like red quinoa, but any kind is fine)
Bell pepper, .25 cup, diced
Fat Free Feta Cheese, 1 oz
Olive Oil, 2 tsp
Chicken Breast, no skin, 3 ounces diced
10 grams shelled pumpkin seeds (or any seeds/nuts you prefer)
1-2 tsp lemon juice to taste (or balsamic vinegar)
Description
A Satisfying Lunch And A Perfect Way To Use Leftovers
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter