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Grilled Chicken Quinoa Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup kalamata olives, sliced
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, 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. Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from grill and let it rest for 5 minutes before slicing into strips.
- In a large bowl, combine the cooked quinoa, grilled chicken strips, red bell pepper, cucumber, red onion, and parsley. Toss to combine.
- Sprinkle the feta cheese and kalamata olives over the salad and gently toss to distribute evenly.
- Serve immediately or refrigerate for later. Enjoy!
Quinoa salad has been a staple in South American cuisine for centuries, with its origins dating back to the Inca civilization. This ancient grain gained popularity in the modern culinary world due to its high nutritional value and versatility. The addition of grilled chicken to quinoa salad brings a delightful twist, adding a savory and protein-packed element to the dish. Renowned chefs in Peru and Bolivia have been incorporating quinoa into their salads for generations, often pairing it with local ingredients such as tomatoes, avocados, and a zesty lime dressing. The grilled chicken adds a smoky flavor that complements the nuttiness of the quinoa, creating a satisfying and wholesome meal. Today, the best versions of quinoa salad with grilled chicken can be found in upscale restaurants that specialize in South American cuisine, particularly those with a focus on Peruvian and Bolivian flavors. The key to perfecting this dish lies in marinating the chicken with flavorful herbs and spices before grilling, as well as using high-quality, fluffy quinoa as the base. For a unique twist, some chefs also incorporate traditional Andean ingredients like aji amarillo (yellow chili pepper) or huacatay (black mint) into the marinade or dressing, adding a touch of authenticity to the dish. Whether enjoyed in a fine dining establishment or prepared at home, quinoa salad with grilled chicken is a delightful fusion of ancient tradition and modern culinary innovation.
30 min
4
380 calories
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