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  4. Tangy Quinoa Salad With Grilled Chicken
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Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1/2 cup diced cucumber
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese

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Tangy Quinoa Salad with Grilled Chicken

Created by: Howcan Team

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1/2 cup diced cucumber
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese

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 rinsed 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 the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then slice into strips.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
  • In a large bowl, combine the cooked quinoa, grilled chicken strips, diced red bell pepper, diced cucumber, and chopped parsley. Pour the dressing over the salad and toss to combine.
  • Sprinkle the crumbled feta cheese on top before serving.
  • Serve the tangy quinoa salad with grilled chicken at room temperature or chilled. Enjoy!
Main CourseSalad
Mediterranean

The Tangy Quinoa Salad with added grilled chicken has become a popular and nutritious dish in the culinary world. Originating in South America, quinoa was a staple of the Inca diet and is now celebrated for its health benefits and versatility. The addition of grilled chicken brings a satisfying protein boost to this already wholesome salad. Renowned chefs like Jamie Oliver and Yotam Ottolenghi have put their own spin on this dish, incorporating vibrant flavors and textures. Today, the best versions of this dish can be found in health-conscious restaurants and cafes, where fresh, high-quality ingredients are key. The tangy dressing, perfectly cooked quinoa, and succulent grilled chicken are essential elements for a truly delicious Tangy Quinoa Salad.

35 min

|

4

|

380 calories

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 rinsed 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 the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then slice into strips.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
  • In a large bowl, combine the cooked quinoa, grilled chicken strips, diced red bell pepper, diced cucumber, and chopped parsley. Pour the dressing over the salad and toss to combine.
  • Sprinkle the crumbled feta cheese on top before serving.
  • Serve the tangy quinoa salad with grilled chicken at room temperature or chilled. Enjoy!
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