Description
A fresh and healthy Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breast, fluffy quinoa, vibrant cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a zesty lemon Dijon vinaigrette. Perfect for a quick and nutritious lunch or dinner.
Ingredients
Scale
Protein
- 2 chicken breasts, grilled and sliced
Grains
- 1 cup quinoa, cooked
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
Dairy (Optional)
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for about 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing to allow juices to redistribute.
- Prepare the Quinoa: Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
- Cook the Quinoa: Add the rinsed quinoa and 2 cups of water to a medium saucepan and bring to a boil.
- Simmer the Quinoa: Reduce heat to low, cover the saucepan, and let the quinoa simmer gently for 12-15 minutes until all the water is absorbed and quinoa is tender.
- Fluff and Cool: Remove the pot from heat, fluff the quinoa with a fork, and allow it to cool to room temperature.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, sliced grilled chicken, cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Toss with Dressing: Drizzle the vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Serve and Garnish: Divide the salad into individual bowls, sprinkle with crumbled feta cheese if using, and garnish with fresh parsley.
- Storage Option: Serve immediately for best flavor and texture, or refrigerate in an airtight container for up to 3 days for convenient meal prep.
Notes
- You can substitute chicken breasts with grilled tofu or chickpeas for a vegetarian option.
- Use quinoa tri-color for a more colorful presentation.
- Feta cheese is optional and can be omitted to make the salad dairy-free.
- The salad can be served warm or cold depending on preference.
- For added crunch, consider adding toasted nuts or seeds such as almonds or pumpkin seeds.
- Adjust the vinaigrette ingredients to taste, adding a touch of honey or maple syrup if you prefer a sweeter dressing.
