An easy and healthy all-in-one dish to take advantage of leftovers, and that itself freezes well for future meals. Gluten-free.

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  • Preparation Time

    10 minutes
  • Cooking Time

    20 minutes
  • Difficulty Rating

  • Health Level

  • Serves

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    1. 1 cucumber, well-scrubbed and chopped or sliced
    2. 2 medium red or yellow onions, chopped or sliced
    3. 1 medium tomato, sliced or julienned
    4. 6 Tbsp / 90 ml olives, sliced or chopped
    5. 1½ cup / 340 ml white or red quinoa, cooked*
    6. 3 chicken breasts (12 oz / 340 g), roasted or boiled*, then chilled and chopped
    7. 2 Tbsp. / 28 ml olive oil
    8. Juice of 2 limes
    9. Seasonings of choice
* If making the quinoa and chicken for this recipe, they can be cooked together in 3 cups / 720 ml of seasoned water or vegetable broth in a two-quart/liter covered pan over medium-low heat for 20 minutes.


  1. Mix all ingredients together.
Serving size:2 cups / 266 g Exchanges per Serving: 1 Carb, 2 Protein, 0 Fat

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Comments 2

    • Hi, Val. According to the food group exchanges allotted to you, you can have two servings of this for lunch or one for a snack.

      You can fit recipes into your day by comparing the “Exchanges per Serving” at the end of each to those visible when you click on “Exchange mode” in the toolbar above any of your menus.

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