Grilled Chicken Quinoa Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup water
• 1 cup mixed greens (spinach, arugula, lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: Fresh herbs (parsley or cilantro) for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. 2
   Preheat the grill or a grill pan over medium-high heat. Season the chicken breast with salt and pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest for a few minutes, then slice thinly.
3. 3
   In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and avocado.
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, Dijon mustard, salt, and pepper to make the dressing.
6. 6
   Drizzle the dressing over the salad and toss gently to combine all ingredients.
7. 7
   Garnish with fresh herbs if desired and serve immediately.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 15g
• Fiber: 8g

💡 Cooking Tips

• Marinate the chicken for at least 30 minutes with your favorite herbs and spices to enhance flavor.
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• Let the grilled chicken rest before slicing to retain its juices and keep it tender.
• Prepare the dressing ahead of time and store it in the refrigerator for up to a week for convenient meal prep.
• Feel free to customize the salad with your favorite vegetables or add nuts for an extra crunch.