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Mediterranean Quinoa Salad - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 8 cups rinse, drain, and cook Quinoa
  • 1 1/4 cups dice Cucumber
  • 3/4 cups dice Bell Pepper, Yellow
  • 2 cups halve Grape Tomatoes
  • 2 1/2 cups cook and dice Chicken, Boneless Breasts
  • 2 1/2 cups Feta Cheese Crumbles
  • 1/4 cups Olive Oil
  • 1/4 cups Red Wine Vinegar
  • 1 tablespoon Honey
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 2 tablespoons chop Mint, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 437 Calories
  • 18g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 64mg Cholesterol
  • 418mg Sodium
  • 46g Total Carb
  • 5g Fiber
  • 6g Total Sugars (Includes 2g Added Sugars)
  • 25g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Brittany's Pantry for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine quinoa, cucumbers, bell peppers, tomatoes, chicken, and feta among indicated number of gallon bags.
  2. Combine olive oil, vinegar, honey, salt and pepper among indicated number of quart bags.
  3. Seal, label and freeze all bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Combine the mint leaves and dressing with the quinoa salad.

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