Ingredients
1 cup uncooked quinoa
2 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 cup red onion, finely chopped
1 avocado, sliced
1/4 cup fresh parsley, chopped
1 tbsp fresh mint leaves
1 cup crumbled feta cheese (optional)
Dressing:
2 tbsp extra virgin olive oil
1 lemon (juice and zest)
2 garlic cloves, minced
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp dried oregano
Salt and pepper to taste
Instructions
Rinse quinoa under cold water in a fine-mesh strainer
Cook quinoa in 2 cups water as per package instructions (about 15 mins)
Preheat grill or skillet over medium heat; cook chicken for 6-7 mins per side until fully done
Let chicken rest, then slice into strips
While cooking, prep vegetables and toss in a bowl
In a jar, mix dressing ingredients (olive oil, lemon juice, zest, garlic, honey, Dijon, oregano) until emulsified
Assemble salad: layer cooked quinoa, grilled chicken, veggie mix, avocado, and herbs in a large bowl or individual containers
Drizzle dressing just before serving or chill until ready to eat
For advance prep: store components separately in airtight containers
Notes
Storage: Keep dressing separate from greens for maximum freshness
Optional swap: Use basil instead of mint, or feta for cheese alternatives
Chicken can be baked or air-fried if preferred
Adjust lemon juice to taste for tanginess
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Fusion
- Diet: General
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 50g
- Cholesterol: 80mg