Find Balance With Alex

Lemon Cranberry Quinoa Salad Meal Prep

This morning I woke up to a grey gloomy sky and the smell of pot roast in the slow cooker. Ahhh it’s officially fall. My soul feels so at ease and restful. I may be a summer baby but fall is my season. 🍂

Yesterday I woke up, lit a candle, read my book for a bit then just moved through my day sooo slowly and peacefully. Took Wesley shopping so he could pick out his food. Went to the gym and spent a good hour just deadlifting until my legs were shaking and literally could not deadlift anymore. Yes. I am very sore today haha but yesterday was just a perfect day, at least to me. ✨

Sooo, I could not be bothered to grocery shop, cook or meal prep. Buuuut, we still have goals so I did a grocery pickup so today I could do the quickest (laziest) meal prep ever. It delivered!

I love pasta salads but to me pasta salads are a summer food.

👋🏼 Hellllooo fall quinoa salads 🥙🍁

This salad has all the fall flavors: Cranberry, apple, ginger, parsley. It is just too good. You can eat this warm or cold and it makes for the perfect meal prep.

💡 Lazy tip: Buy shredded white meat chicken instead of cooking your own chicken.

They shred it from the rotisserie so it’s delicious! Plus you don’t need to cook. Just chop everything up & throw it together.

This recipe makes 4 servings.

Per serving: 548 Calories / 54 Carbs / 37 Protein / 23 Fat

The Recipe

INGREDIENTS

Dressing:

50 mL olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot

Salad:

2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1 tart apple
1/2 chopped seeded cucumber
1/2 cup dried cranberries
1/2 cup minced fresh parsley
2 green onion, thinly sliced
1 cup cubed avocado

INSTRUCTIONS

1. For dressing in a small bowl whisk together olive oil, lemon zest, lemon juice and minced ginger

2. In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.

3. Add apple, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

If you try this recipe out, I’d love to know how you enjoyed it! Thank you for reading!

Sending you so much love,

Alex

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