Cook quinoa according to packet instructions, set aside to cool.
In a large bowl, combine the spinach, quinoa, corn, chickpeas, cucumber, capsicum, spring onion, parsley, and chicken.
2 cups spinach, 1.5 cups quinoa, 400 g corn kernels, 400 g can chickpeas, 2 lebanese cucumbers, 1 green capsicum, 2-3 spring onion, 1/3 cup parsley, 1 chicken breast
Toss everything together until evenly mixed. Season well.
Sea salt & cracked black pepper
Whisk together dressing ingredients and season well. Feel free to add the dressing to a small container if you’re making the salad for meal prep - so it doesn’t get soggy by the time you eat it.
1/4 cup extra virgin olive oil, 1 lime, 1 teaspoon pure maple syrup
Divide into containers for meal prep, or serve immediately.
