A hearty and nutritious meal that packs a punch, loaded with protein, making it an ideal choice for a wholesome lunch or dinner.
Ingredients
Scale:
2 cups cooked quinoa (about 1 cup dry)
2 grilled chicken breasts, sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup shredded carrots (optional)
1/4 cup corn, fresh or frozen (optional)
1/4 cup olive oil
3 tablespoons lemon juice (freshly squeezed)
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
Rinse 1 cup of dry quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork after letting it sit covered for 5 minutes.
Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes on each side until fully cooked. Let rest for 5 minutes before slicing.
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and slice the parsley. Shred carrots and thaw corn if using.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper.
In a large bowl, combine cooked quinoa, sliced grilled chicken, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese (if using). Pour dressing over salad and toss gently.
Plate the salad in bowls or a large serving dish. Garnish with additional parsley and feta cheese if desired. Enjoy immediately, or refrigerate for later use.
