My healthiest go-to recipe for every occasion

I have to admit, I am not actually the greatest cook. Living for ten years in New York city as a single person did not help in that department, but I am really working to get better and cook for my family as much as possible these days. I am lucky Alex is an excellent cook and inspires me every day. This dish has been my go to for years. I used to make very large batches and freeze the quinoa portion and add it to fresh greens for weeks. I have prettied it up with extra berries to take to parties, and I have toted it around in tupperware for a lunch on the plane. It is the best, and I have never gotten tired of it. Everyone loves it, and it is so healthy. This recipe comes from the book Clean by Dr. Alejandro Junger. Recipe below, if you like 

Ingredients:
2 cups cooked and cooled quinoa
2 (4 ounce) chicken breast grilled or steamed
¼ cups of currants
¼ cup of chopped almonds
½ cup of diced carrots
¼ cup of chopped mint
¼ cup of scallions, cut thinly diagonally
¼ cup of chopped parsley
4 cups salad greens tossed with 2 tablespoons olive oil

For the dressing:
1 tablespoon of chopped parsely
¼ cup of lime
1 teaspoon of agave nectar
½ teaspoon ground cumin( I use more)
1 teaspoon sea salt
½ cup olive oil

Prepare quinoa according to package directions. Allow to cool.
Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in ½ inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper.
Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top. Enjoy!

( Photo by Iliana Romero)