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Mediterranean Quinoa Chicken Salad

A vibrant and nutritious salad featuring fluffy quinoa, tender chicken, and fresh vegetables, all tossed in a zesty dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinsed before cooking
  • 2 cups water or chicken broth For cooking quinoa
  • 2 pieces cooked chicken breasts, diced Grilled, baked, or boiled
  • 1 piece cucumber, diced Fresh
  • 1 piece red bell pepper, diced Fresh
  • 1/2 cup cherry tomatoes, halved Fresh
  • 1/4 cup red onion, finely chopped Fresh
  • 1/4 cup fresh parsley, chopped Fresh
  • 1/4 cup crumbled feta cheese Optional
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil.
  3. Add the quinoa, reduce to low heat, cover, and let it simmer for about 15 minutes until the liquid is absorbed.
  4. Fluff with a fork and set aside to cool.
  5. Cook the chicken (grill, bake, or boil) and chop it into bite-sized pieces once cooked and cool.
  6. Dice the cucumber, bell pepper, and cherry tomatoes. Finely chop the red onion and parsley.
Mixing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  2. In a large mixing bowl, combine the cooled quinoa, diced chicken, vegetables, parsley, and feta (if using).
  3. Pour the dressing over the quinoa mixture and toss everything together until well coated.
Serving
  1. Taste and adjust seasoning if necessary.
  2. Enjoy your fresh Mediterranean Quinoa Chicken Salad on its own or as an accompaniment to your choice of main dish!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.