Ingredients of Chicken and Quinoa Salad
1 cup quinoa
2 cups water or chicken broth
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons chopped fresh parsley
Dressing
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions for making of Chicken and Quinoa Salad:
Cook the Quinoa:
Rinse the quinoa under cold water.
In a medium saucepan, combine the quinoa and water (or chicken broth) and bring to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
Fluff the quinoa with a fork and let it cool.
Cook the Chicken:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium heat.
Add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the skillet and let it rest for a few minutes, then dice it into bite-sized pieces.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, combine the cooked quinoa, diced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and parsley.
Pour the dressing over the salad and toss to combine.
Serve:
Serve the Chicken and Quinoa Salad immediately, or refrigerate it for up to 2 days for a quick and healthy meal option.
This Chicken and Quinoa Salad is a perfect balance of flavors and textures, making it a satisfying and nutritious meal. Enjoy!
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