Lemon, Vegetable & Quinoa Salad | Recipe | Dairy Australia

• 4 cups cooked or microwaved brown rice & quinoa medley or medley of your choice
• 1 lebanese cucumber, sliced into chunks
• 200g cherry tomatoes, halved
• 420g can corn kernels, rinsed and drained
• 1 small red onion, peeled and thinly sliced into half moons
• 1 large avocado, stone removed and sliced into chunks
• 1/4 cup finely sliced parsley leaves

Garlic Yoghurt Dressing

• 3/4 cup greek yoghurt
• 2 cloves garlic, peeled and minced
• Sea salt and cracked black pepper

To Serve

• 480g cooked chicken of your choice (single serve 120g estimate)

1. To make the garlic yoghurt dressing, combine the dressing ingredients in a small bowl with a whisk until creamy and smooth. Set aside.
2. In a large mixing bowl, combine the salad ingredients.
3. Add the garlic yoghurt dressing and toss to combine.
4. Split all of the ingredients into 4 and create your meal prep bowls!
5. Top with cooked chicken or protein of your choice.
6. These bowls can be stored covered in the fridge for up to 3-4 days.