This quinoa salad is an excellent way to get a complete meal of healthy fats, carbohydrates, protein and vegetables. This recipe makes 4-6 servings, which can be stored for up to a week. I like to make a batch of this at the beginning of the week for quick and easy lunches throughout the week. Although there are lots of steps to making this recipe, don’t be discouraged; the process is simple. We hope you enjoy this week’s healthy recipe!
Recipe Highlights:
Great source of protein
Great source of magnesium
Good source of iron
Anti-oxidant rich
Ingredients for the chicken and marinade:
1 large boneless, skinless chicken breast
3 cloves of garlic, minced
Zest of 1 lemon
½ of a fresh lemon, squeezed
½ tsp oregano
¼ tsp. Black pepper
¼ tsp salt
2 TBS olive oil
2 TBS apple cider vinegar
Pinch of cayenne
Directions for the chicken:
Whisk marinade ingredients together. Poke chicken with a fork 3-4 times.
Put chicken in gallon sized resealable bag and top with marinade.
Put in fridge to marinate 1-5 hours.
Discard marinade and grill chicken. (Medium heat, 5-6 minutes per side until internal temperature reaches 160-165 degrees) Let cool.
Cut chicken in cubes or slices, set aside.
(You can also cook the chicken on the stove or in the oven if you don’t have a grill)
Ingredients for the salad dressing:
1 clove garlic, minced
½ of a fresh lemon, squeezed
½ tsp oregano
¼ tsp. Black pepper
¼ tsp salt
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp. honey
Directions for salad dressing:
Whisk all ingredients together, set aside.
Ingredients for the Salad:
½ cup uncooked quinoa, rinsed
¾ cups chicken or vegetable broth
½ cucumber, chopped
½ cup cherry tomatoes
½ of a red bell pepper, chopped
½ of a red onion, chopped
½ cup kalamata olives, chopped
¼ cup crumbled feta cheese
Directions for assembling salad:
Cook quinoa in the broth and let cool
Put vegetables, olives, feta cheese, cooked chicken and dressing in a large bowl.
Add cooled quinoa and stir to combine
Serve cold
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