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Greek Quinoa Salad with Grilled Chicken
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- Preheat grill to medium-high heat. In a small bowl, mix 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush the mixture over the chicken breasts. Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from the grill and let it rest for 5 minutes before slicing into strips.
- In a large bowl, combine the cooked quinoa, grilled chicken strips, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
- In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, minced garlic, 1/2 teaspoon of dried oregano, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.
- Serve the Greek quinoa salad with grilled chicken immediately, or refrigerate for 1-2 hours to allow the flavors to meld before serving.
The Greek Quinoa Salad with added grilled chicken is a modern twist on the classic Mediterranean dish. Originating in Greece, this salad has become a popular choice for health-conscious diners seeking a flavorful and nutritious meal. The addition of grilled chicken provides a protein boost, making it a satisfying option for a main course. Renowned chefs like Yotam Ottolenghi and Maria Elia have put their own spin on this dish, incorporating fresh ingredients such as cherry tomatoes, cucumbers, feta cheese, and Kalamata olives. The quinoa adds a nutty flavor and a satisfying texture, while the grilled chicken brings a smoky, savory element to the salad. In Greece, this dish is often enjoyed during the summer months when the produce is at its peak. The best versions of this salad can be found in traditional Greek tavernas, where the ingredients are sourced locally and prepared with care. To make the perfect Greek Quinoa Salad with grilled chicken, it's essential to use high-quality extra virgin olive oil, fresh herbs like oregano and mint, and ripe, juicy tomatoes. The key is to balance the flavors of the ingredients, allowing the natural sweetness of the vegetables to shine through. For a twist on the traditional recipe, some chefs marinate the grilled chicken in a mixture of lemon juice, garlic, and Greek yogurt before grilling, adding a tangy and tenderizing element to the dish. Whether enjoyed in a seaside taverna in Greece or prepared at home, the Greek Quinoa Salad with grilled chicken is a delightful combination of flavors and textures, perfect for a light and satisfying meal.
40 min
4
380 calories
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