Sunday, May 26, 2013
I made this salad yesterday after coming across a recipe that was posted by a fitness blogger I follow. I wasn't planning to do another review so soon, but it's so tasty and different that I just had to share:
I made a few modifications and made some of the measurements more specific so I'd have an accurate nutritional profile to enter into my tracker. I used 12 ounces of cooked chicken breast, 2 cups of black beans (that I cooked up myself with some cumin seeds and a bit of salt), and 1 mango. I cooked the quinoa in 2 cups of chicken broth and squeezed the juice from 1 lemon over the whole thing. It had so much flavor that I ditched the olive oil, honey and most of the vinegar and ate it as is.
The result was really tasty and because I saved lots of calories by omitting the olive oil, I was able to split it into four generous portions of more than 2 cups each. I definitely recommend this as the weather starts warming up and it's great for lunch on the go when you don't have access to a microwave.
Here's a photo of one portion:
And my nutritional profile for two heaping cups:
6 g fat
13 g fiber
35 g protein