Grilled Chicken Quinoa Salad
Nutrition Facts
472
Calories
31g
Protein
38g
Carbs
26g
Fat
Nutrition data sourced from USDA FoodData Central
Let's Cook
- Prepare the ingredients5 min
Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute. This helps remove any bitterness from the quinoa. While the quinoa is rinsing, use a sharp knife to dice 1 bell pepper and 1 cucumber into small, even pieces. Next, pat 2 boneless, skinless chicken breasts dry using paper towels — this step is crucial as it helps the chicken achieve a nice sear when grilled, ensuring that it remains juicy inside.
A sharp knife makes prep faster and safer.
- Cook the quinoa15 min
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring the mixture to a boil over high heat, which will take about 2-3 minutes. Once boiling, cover the saucepan and reduce the heat to low. Let it simmer for about 12-15 minutes, or until the quinoa is fluffy and has absorbed all the water. After cooking, remove it from the heat and let it sit covered for 5 minutes before fluffing with a fork. This resting time allows the quinoa to expand fully, becoming light and airy, which enhances the texture of your salad.
- Grill the chicken15 min
While the quinoa is cooking, heat a grill pan or outdoor grill over medium-high heat. Season the pat-dried chicken breasts generously with salt and pepper on both sides. Once the grill is hot, add the chicken and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. This searing locks in the juices and gives the chicken a delicious char. After grilling, let the chicken rest for a few minutes before slicing it into bite-sized pieces — resting prevents the juices from escaping when you cut into it.
Use an instant-read thermometer to ensure chicken is cooked perfectly.
- Combine salad ingredients5 min
In a large mixing bowl, combine the cooked quinoa, diced bell pepper, diced cucumber, and the sliced grilled chicken. Gently toss these ingredients together to ensure even distribution. The warmth of the quinoa will slightly soften the vegetables, enhancing their flavor while still retaining their crunch. This salad is packed with protein and vibrant colors, making it both nutritious and appealing! Take your time with this step to ensure every bite is full of flavor. Add crumbled feta cheese to the salad mixture.
- Make the dressing5 min
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, a pinch of salt, and a pinch of pepper until well combined. The olive oil adds richness while the lemon juice provides a bright, zesty flavor that elevates the dish. This simple dressing complements the salad beautifully, enhancing the freshness of the vegetables. Taste the dressing as you go to adjust the flavors to your liking — it should be refreshing and balanced.
- Toss and serve5 min
Pour the dressing over the salad mixture and gently toss everything together until the quinoa and vegetables are evenly coated. You can serve the salad warm or chilled, depending on your preference. This dish is perfect for a quick weeknight dinner or meal prep for the week ahead. Enjoy your vibrant and healthy grilled chicken quinoa salad, which is not only delicious but also a feast for the eyes!
