Watermelon Quinoa Salad
This watermelon quinoa salad combines juicy fruit, hearty grains, and tomatoes for the ultimate summer meal prep lunch.
Servings 4 servings
Calories 483kcal
Ingredients
- 1 cup dry quinoa
- 2 cups chicken broth
- 4 cups chopped watermelon
- 3 roma tomatoes, chopped
- 2 cups cooked chopped or shredded chicken breast (from a storebought rotisserie chicken or chicken you cook and shred for this recipe)
- 4 oz mozzarella pearls
- ⅓ cup chopped basil
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt optional for seasoning
Instructions
- Cook the quinoa in the chicken broth according to package directions. When done, pour cooked quinoa into a large bowl and let cool in the fridge or freezer for about 15-30 minutes.
- When mostly cool, combine the cooked quinoa with the watermelon, tomatoes, cooked chicken, mozzarella, and basil.
- Add the olive oil and balsamic vinegar to a small jar, and shake well. Pour over the quinoa salad and toss well to combine all ingredients.
- Taste and season with salt if needed (though I find when cooking quinoa in broth that this is already seasoned enough). Enjoy!
Notes
- Recipe prep time listed assumes you've purchased cooked chicken or already made chicken. If you need to make it from scratch, please add 15-20 minutes for that process.
- This recipe is best enjoyed cold, so feel free to prepare the recipe and divide into meal prep containers for the next few days. You can enjoy it right out of the fridge!
- If you’d prefer to make this recipe vegetarian, use vegetable stock instead of chicken stock, and add a can of chickpeas instead of the chicken.
- If you like a well-dressed salad, double the dressing proportions.
- This recipe makes 4-5 servings, depending on your hunger level and personal needs. The nutrition analysis below is based on 4 servings. If you break it into 5 servings, the nutrition facts will be lower than noted below.
Nutrition
Calories: 483kcal