Grilled Chicken and Quinoa Salad

🥘 Ingredients

• 150g chicken breast
• 1/2 cup quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. 2
   Preheat the grill to medium-high heat. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
3. 3
   In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
4. 4
   Add the cooked quinoa and sliced grilled chicken to the salad.
5. 5
   In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
6. 6
   Drizzle the dressing over the salad and toss gently to combine.
7. 7
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Calories: 520 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fats: 18g
• Fiber: 8g
• Sugar: 6g
• Sodium: 350mg

💡 Cooking Tips

• Ensure the quinoa is well-rinsed to remove its natural bitter coating.
• Let the grilled chicken rest after cooking to retain its juices.
• Feel free to add your favorite vegetables for extra flavor and nutrition.
• Use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (165°F).
• Prepare the dressing in advance to allow the flavors to meld.