Chicken Quinoa Salad

1. 1
   prep · ~15 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine-mesh strainer.

   2.Combine quinoa, water, and a pinch of salt in a saucepan over high heat.

   3.Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

   4.Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

   TIPRinsing quinoa removes its natural coating called saponin, which can taste bitter.
2. 2
   grill · ~15 min

   Grill the chicken breast.

   1.Brush chicken breast with olive oil and season with salt and black pepper on both sides.

   2.Place on a preheated grill pan over medium-high heat.

   3.Cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C).

   4.Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.

   TIPLetting the chicken rest keeps the juices locked in before slicing.
3. 3
   prep

   Prep the vegetables.

   While quinoa cooks and chicken grills, dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion.

4. 4
   mix · ~1 min

   Whisk the lemon dressing.

   1.In a small bowl, combine lemon juice, olive oil, salt, and black pepper.

   2.Whisk vigorously until the dressing is emulsified and slightly thickened.
5. 5
   assemble

   Toss the salad together.

   1.In a large bowl, combine the fluffed quinoa, sliced chicken, cucumber, tomatoes, bell pepper, and red onion.

   2.Drizzle the lemon dressing over the top and toss gently to coat everything evenly.

   3.Sprinkle fresh parsley over the salad and give it one final gentle toss.
6. 6
   serve

   Serve immediately or chill for later.

   Divide into bowls and serve at room temperature, or refrigerate for 30 minutes for a cooler, more refreshing salad.

Cuisines we love