16 / JUNE / 2021

Ever have one of those weeks where your grocery shopping slips by the wayside and you realise you really don’t have time to meal prep, or desperately need to whip up a lunch in a matter of minutes? 

That was me this week! I normally do my groceries over the weekend, but for some reason the time disappeared so I had a very small window on Monday to make myself lunch, eat it and get the workload done that I have on my plate! 

So, I put on my nutritionist hat and made this recipe in a matter of minutes! 

Healthy eating doesn’t have to be hard, nor does it have to be time consuming, it is a complaint I hear all the time from people… so let’s make it simple! 

Before I headed out to pick up the key ingredients for this simple salad, I put the quinoa in the rice cooker (little life hack for you), and by the time I got back it was cooked to perfection!! 

You’re welcome to do the same, cook it in advance or replace the quinoa with a quick cup of 2 minute brown rice if you are really limited on time! 

The best part is that you’re hitting a super balanced plate of carbs, proteins and fats in this simple meal, as well as your micronutrients! You’re welcome! 


  • 100g shredded chicken (pre-cooked) 
    2 handfuls of mesclun salad leaves 
  • 2 handfuls of spiralized carrot (or grated) 
  • ½ – 1 cup quinoa (pre-cooked) or 2 minute brown rice 
  • 1 tbsp. basil olive oil 
  • Salt and pepper to taste 


  1. Do a super quick grocery shop to pick up the ingredients and get the quinoa cooking or have some prepared early! 
  2. Place the mesclun leaves, carrot, quinoa, and chicken all in a bowl.
  3. Drizzle with basil olive oil and mix through
  4. Add salt and pepper to taste 
  5. It’s that simple!! 

As always, if you do make this, be sure to tag me on social media @strengthen.heal.nourish and let me know what you think 🙂 


Yours in Health,
Sheree xo

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