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Mediterranean Quinoa Salad with Grilled Chicken

Dressed with a zesty lemon and garlic vinaigrette, this salad offers a perfect blend of flavors and textures for a satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 4 chicken breasts boneless and skinless
  • 2 cups quinoa
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1 cup Kalamata olives pitted and sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 lemons
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Grill the chicken breasts until cooked through and juices run clear. Let them rest before slicing.
  • Cook the quinoa according to package instructions, then fluff with a fork and allow to cool.
  • In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives, and feta cheese.
  • In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing.
  • Pour dressing over the salad and toss to combine.
  • Serve the salad topped with slices of grilled chicken.

Notes

Tips for feeding the kids: 

Make it interactive: Serve the quinoa salad “deconstructed” with each ingredient in its own bowl so kids can build their own salad, taking as much or as little of each component as they like.