Ingredients
Chicken breast: 200g
Quinoa: 1 cup
Spinach: 2 cups
Greek yogurt: 1/2 cup
Almonds: 1/4 cup
Black beans: 1 cup
Olive oil: 2 tbsp
Lemon juice: 1 tbsp
Garlic: 1 clove
Salt: 1 tsp
Pepper: 1/2 tsp
Paprika: 1/2 tsp
Directions
1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. Season the chicken breast with salt, pepper, and paprika. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest.
3. In a large mixing bowl, combine the cooked quinoa, spinach, and black beans.
4. In a small bowl, whisk together the Greek yogurt, 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper.
5. Slice the chicken breast and add it to the quinoa mixture. Pour the yogurt dressing over the top and mix everything together until well combined.
6. Chop the almonds roughly and sprinkle them over the salad for an added crunch.
7. Serve immediately or refrigerate for later.