Grilled Chicken Quinoa Salad

🥘 Ingredients

• 200g boneless, skinless chicken breast
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and let it cool.
2. 2
   Season the chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes, then slice into strips.
3. 3
   In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and red onion.
4. 4
   In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. 5
   Pour the dressing over the quinoa mixture and toss to combine.
6. 6
   Top the salad with the grilled chicken slices and garnish with fresh parsley.
7. 7
   Serve immediately or refrigerate for a refreshing lunch option later in the day.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 20g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• For extra flavor, marinate the chicken breast in lemon juice, garlic, and herbs for at least 30 minutes before grilling.
• Ensure quinoa is thoroughly rinsed to remove its natural bitter coating, enhancing the salad's taste.
• Prepare the salad ingredients in advance and store separately to maintain freshness, especially if preparing for multiple meals.
• Adjust the seasoning of the dressing to your taste preference by adding more lemon juice or mustard.