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A base of quinoa and lentils, topped with cucumbers, tomato, red onion, sliced almonds, romesco sauce, and 2 oz of grilled chicken.
5 cups (1.25 L) tri-colored quinoa, cooked
5 cups (1.25 L) whole green lentils, cooked
10 cups (2.5 L) mixed greens
10 cups (2.5 L) grape tomatoes, halved
5 cups (1.25 L) cucumber, sliced into thin semi-circle pieces
5 cups (1.25 L) red onion, thinly sliced
2 ½ cups (625 mL) sliced almonds
20 oz (600 g) grilled lemon chicken breast*, sliced into 2 oz (60 g) portions
10 oz (600 mL) roasted red pepper sauce
*To make Lemon Chicken Marinade: Combine: ¼ cup (60 mL) olive oil, ⅓ cup (75 mL) lemon juice, 1 Tbsp (15 mL) dried oregano, 2 Tbsp (30 mL) garlic puree, ½ tsp (2 mL) salt, ½ tsp (2 mL) black pepper.
Chef’s Tip: To take this recipe to the next level, try throwing in some capers or even switching out the roasted red pepper sauce for a delicious agrodolce, to take the Mediterranean feel to the Italian coast.