Description
This Grilled Chicken and Quinoa Salad Bowl is a nutritious and delicious meal combining perfectly grilled chicken breasts with fluffy quinoa and fresh vegetables. Tossed in a zesty lemon-Dijon vinaigrette and garnished with crumbled feta and fresh parsley, it’s a wholesome and satisfying dish that’s perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, grilled and sliced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for grilling)
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to add flavor and prevent sticking.
- Cook the Chicken: Grill the chicken breasts for about 6-8 minutes on each side until thoroughly cooked through, reaching an internal temperature of 165°F (74°C). This ensures juicy, safe-to-eat chicken.
- Rest and Slice: Remove the chicken from the grill and allow it to rest for 5 minutes. Resting locks in the juices. Then slice the chicken into strips for the salad.
- Cook the Quinoa: Rinse the quinoa under cold water in a fine mesh sieve to remove bitterness. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Simmer Quinoa: Once boiling, reduce heat to low, cover the saucepan, and let the quinoa simmer gently for 12-15 minutes until the water is completely absorbed and quinoa is tender.
- Fluff and Cool: Remove the saucepan from heat. Fluff the cooked quinoa with a fork to separate grains and let it cool to room temperature to prevent wilting the salad vegetables.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified to make a bright and tangy dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, grilled chicken slices, cherry tomatoes, diced cucumber, and sliced red onion.
- Toss Salad: Drizzle the vinaigrette over the salad ingredients and toss gently to evenly coat all components with the dressing.
- Serve: Divide the salad into serving bowls. Garnish each bowl with crumbled feta cheese and a sprinkle of fresh parsley for added flavor and visual appeal.
- Optional Storage: Serve immediately for best freshness or refrigerate the salad in an airtight container for up to 2 days as a convenient meal prep option.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Rinsing quinoa well removes its natural bitter coating called saponin.
- Feta cheese is optional for a vegetarian-friendly salad; omit if dairy-free.
- Salad can be served chilled or at room temperature.
- Use fresh parsley to add a bright finish and aroma.
- Leftovers store well in the fridge for up to 2 days but quinoa may absorb more dressing over time.
