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Image of Quinoa Salad with Grilled Chicken
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Quinoa Salad with Grilled Chicken

Cooking Time: 25 mins

Calories: 350

Ingredients: 12

Looking for a quick and healthy meal? This Quinoa Salad with Grilled Chicken is packed with protein, fresh veggies, and a zesty dressing. Perfect for lunch, dinner, or meal prep, it’s ready in just 25 minutes! A delicious way to stay fit and energized.

Quinoa Chicken breast Olive oil Cucumber Red bell pepper Cherry tomato Red onion Lemon juice Balsamic vinegar Fresh parsley

Recipe Ingredients

  • 1/2 cup quinoa (uncooked)
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil (for dressing)
  • 1 tablespoon balsamic vinegar (optional)
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Step-by-Step Instructions

  1. 1 Step
    Cook the Quinoa: Rinse the quinoa under cold water to remove any bitter coating.
  2. 2 Step
    In a medium pot, combine 1/2 cup quinoa with 1 cup of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, until the quinoa is tender and water is absorbed.
  3. 3 Step
    Fluff with a fork and set aside to cool slightly.
  4. 4 Step
    Grill the Chicken: While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium heat.
  5. 5 Step
    Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Let the chicken rest for a few minutes, then slice it thinly.
  6. 6 Step
    Prepare the Vegetables: While the chicken rests, dice the cucumber, bell pepper, and cherry tomatoes. Thinly slice the red onion.
  7. 7 Step
    Make the Dressing: In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, balsamic vinegar (if using), salt, and pepper.
  8. 8 Step
    Assemble the Salad: In a large bowl, combine the cooked quinoa, diced vegetables, and sliced chicken.
  9. 9 Step
    Drizzle the dressing over the salad and toss everything together until evenly coated.
  10. 10 Step
    Garnish with fresh parsley or cilantro for extra flavor.
  11. 11 Step
    Serve: Serve immediately, or store in the fridge for up to 3 days for a make-ahead meal.