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Mediterranean Quinoa Salad with Grilled Chicken

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A vibrant and flavorful salad that combines grilled chicken with fresh vegetables and quinoa for a hearty meal.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil (for the dressing)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Marinate the chicken: In a bowl, whisk together 2 tablespoons of olive oil, oregano, garlic powder, paprika, and a good pinch of salt and pepper. Place the chicken breasts into the marinade, ensuring that every inch is covered. Let it marinate for at least 30 minutes.
  2. Cook the quinoa: Rinse the quinoa under cold water. In a pot, combine 1 cup of rinsed quinoa with 2 cups of water (or stock). Bring it to a boil, then lower the heat to a simmer and cover. After about 15 minutes, check your quinoa.
  3. Grill the chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side until it reaches an internal temperature of 165°F.
  4. Chop the veggies: While the chicken is grilling and the quinoa is resting, chop your veggies. Combine cherry tomatoes, cucumber, red onion, olives, mint, and parsley in a large bowl.
  5. Whip up the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and salt and pepper to taste.
  6. Combine everything: Fluff the cooled quinoa with a fork and add it to the bowl with the veggies. Drizzle the dressing over and toss gently to mix.
  7. Slice and serve: Slice the grilled chicken and lay it on top of the salad. Garnish with crumbled feta.

Notes

Can be made in advance; keep the dressing separate until ready to serve. Experiment with different vegetables and proteins for variety.

Nutrition

Keywords: Mediterranean, quinoa salad, grilled chicken, healthy salad, easy recipe

Find it online: https://rusticflavor.com/mediterranean-quinoa-salad-grilled-chicken/

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