A quick prepare ahead lunch made in mason jars or whatever you have on hand that is packed with protein!
Make the quinoa first. In a pot put 1 1/2 cups water, chicken bouillon, quinoa and parsley. Bring to a boil then put a lid on and cook on low for 15 minutes. Remove from heat and fluff with a fork. Set cooked quinoa aside and allow to cool completely.
In a frying pan, heat 1 tbsp of olive oil then add the ground turkey. Break up turkey and cook till no longer pink. While cooking, add the garlic, salt and pepper. Once fully cooked, remove from heat and allow to cool completely.
Chop the veggies. Once quinoa and turkey are cooled, divide each evenly between 6 containers. Then add the veggies in even amounts to each bowl on top of the the quinoa and turkey. In the middle of each container, scoop one tsp of crumbled feta cheese on top of each salad.
Place lid on each container and store in fridge.
Make this quick, easy delicious dressing in a magic bullet or small blender. Simply put all dressing ingredients together and blend until smooth and then your dressing is done. If you want an even simpler dressing, just add the water and hummus together to create it, which is really tasty. Make Move Daily's hummus for an even cleaner, whole food recipe!