Mediterranean Quinoa Salad with Grilled Chicken
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Ingredients
- 1 cup quinoa rinsed
- 2 cups low-sodium chicken broth or water
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled (optional)
- 1/4 cup fresh parsley chopped
- Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Quinoa:
- In a medium saucepan, combine the quinoa and chicken broth (or water). Bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat, fluff with a fork, and let it cool.
- Prepare the Chicken:
- While the quinoa is cooking, preheat your grill or grill pan to medium-high heat.
- In a small bowl, mix together the olive oil, garlic powder, oregano, salt, and pepper.
- Rub the chicken breasts with the olive oil mixture, ensuring they are well coated.
- Grill the chicken for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing it into strips.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, cucumber, red bell pepper, red onion, cherry tomatoes, Kalamata olives, and parsley.
- Toss the ingredients together until evenly mixed.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to coat the ingredients evenly.
- Serve:
- Divide the quinoa salad into bowls or plates.
- Top each serving with grilled chicken strips.
- If desired, sprinkle with crumbled feta cheese for added flavor.
- Enjoy:
- Serve immediately and enjoy a healthy, balanced meal that’s not only delicious but also supportive of stable blood sugar levels.
Notes
- Meal Prep: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the grilled chicken right before serving.
- Add Greens: For an extra nutritional boost, add a handful of spinach or arugula to the salad.
- Vegetarian Option: Replace the chicken with grilled tofu or roasted chickpeas for a vegetarian version of this dish.