MEDITERRANEAN QUINOA SALAD WITH GRILLED CHICKEN
This Mediterranean Quinoa Salad with Grilled Chicken is a nutritious and satisfying dish that combines tender grilled chicken, protein-packed quinoa, and fresh Mediterranean flavors. Perfect for a healthy lunch or dinner.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup crumbled feta cheese
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Prepare the Grilled Chicken:
- Preheat the grill to medium-high heat.
- In a small bowl, combine the olive oil, dried oregano, garlic powder, paprika, salt, and pepper.
- Rub the chicken breasts with the seasoning mixture.
- Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing.
Cook the Quinoa:
- In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork and let it cool.
Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
- Toss to mix all the ingredients together.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
Serve:
- Arrange the salad on a serving platter or individual plates.
- Top with sliced grilled chicken.
- Garnish with additional fresh herbs and crumbled feta cheese if desired.
Notes
- Vegetarian Option: Omit the grilled chicken and add chickpeas or grilled vegetables for a vegetarian version.
- Meal Prep: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add the dressing just before serving to keep the salad fresh.
- Flavor Variations: Feel free to add other ingredients like roasted red peppers, artichoke hearts, or avocado for added flavor and nutrition.