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Mediterranean Quinoa Salad with Lemon Herb Dressing
Mediterranean

Mediterranean Quinoa Salad with Grilled Chicken

A vibrant and hearty salad combining fluffy quinoa, grilled chicken, and a medley of Mediterranean vegetables, all tossed in a zesty lemon-oregano dressing.

Total Time40 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
35
Carbs
18
Fat
6
Fiber
0g
Sodium
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cucumber, diced
  • 1 bell pepper (red or yellow), diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, chopped (optional)
Instructions
  1. 1Rinse the quinoa under cold water in a fine mesh strainer.
  2. 2In a medium saucepan, add the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let cool.
  3. 3While the quinoa is cooking, preheat a grill or grill pan over medium heat. Brush chicken breasts with olive oil, sprinkle with oregano, garlic powder, salt, and pepper.
  4. 4Grill the chicken for about 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest for a few minutes, then slice into strips.
  5. 5In a large bowl, combine the cooked quinoa, diced cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
  6. 6In a small bowl, whisk together the lemon juice, a drizzle of olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  7. 7Top the salad with sliced grilled chicken and garnish with fresh parsley if desired.
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