Chicken & Mediterranean Quinoa Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  1 cup or 237g

• Garbanzo Beans

  Canned - H-E-B

  ½ cup or 130g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• English Cucumbers

  Giant

  ³⁄₁₆ cucumber or 85g

• Greek Kalamata Olive Oil

  Trader Joe's

  1 tbsp or 15g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Feta cheese

  1 oz or 28g

• Hummus

  Commercial

  1 tbsp or 15g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Balsamic vinegar

  1 cup or 255g

• Lemon juice

  Raw

  1 tbsp or 15g

• Greek Kalamata Olive Oil

  Trader Joe's

  1 tbsp or 15g

Directions

1. First, prepare quinoa by placing quinoa and water into a medium-sized pot. Bring quinoa to a boil over medium-high heat and then turn the burner down to low, cover, and let simmer for 15 minutes or until water has absorbed. Remove from heat and let cool for 15 minutes before placing in the refrigerator to chill.
2. Next, prepare the dressing by placing all ingredients into a jar. Place the lid on the jar and shake to combine. Add water to thin the dressing out, if needed.
3. For the salad, place the chilled quinoa into a large bowl and then add the rest of the salad ingredients. Drizzle on all of the dressing and toss to combine.
4. Cook chicken until about 80% finished (about 4 minutes), then add chopped bell pepper. Cook for another 2 or 3 minutes each side
5. Serve chilled.

Similar Foods

• Mediterranean Quinoa Salad
• Cold Mediterranean Quinoa Salad
• Mediterranean Quinoa Bowl
• Griddled Chicken with Quinoa Greek Salad
• Mediterranean Salad
• Mediterranean Orzo Salad