Grilled Chicken Quinoa Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water.
2. 2
   In a saucepan, bring 1 cup of water to a boil. Add quinoa, 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, then fluff with a fork.
3. 3
   Season the chicken breast with salt and pepper. Grill on medium heat for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
4. 4
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado.
5. 5
   Add the cooked quinoa and sliced chicken to the bowl.
6. 6
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
7. 7
   Drizzle the dressing over the salad and toss gently to combine.
8. 8
   Garnish with fresh herbs if desired and serve immediately.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fats: 20g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safety.
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• Prepare the quinoa in advance to save time during meal preparation.
• Customize the salad by adding your favorite vegetables or a sprinkle of feta cheese for extra flavor.
• For a tangier dressing, add a splash of balsamic vinegar or a pinch of garlic powder.