INGREDIENTS:

• 4 Spinach & Feta Chicken Burgers
• 1/2 cup uncooked quinoa (or 1 cup cooked quinoa) 
• 3 baby cucumbers 
• 1 pint cherry tomatoes
• 1/4 red onion
• 1 head of lettuce
• 1/2 cup feta
• 1/3 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 tsp Dijon mustard 
• 1/2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

• Add uncooked quinoa and water to a small saucepan, bring to a boil, cover and simmer for 15 minutes.
• Add chicken burgers to a skillet over medium heat and cook 3 minutes on each side.
• Cut the burgers into 1 inch square and set aside.
• Wash and chop lettuce, cucumbers, tomatoes, and red onion. 
• Whisk together dressing ingredients.
• Start assembling by adding dressing to the bottom of each container.
• Add quinoa and the chicken burger pieces. Top with feta and veggies. 
• Place lettuce on the very top and don’t shake until you are ready to eat (this prevents lettuce from getting soggy and browning). 
• Store in the fridge for up to 4 days.