By Josiah John
Rinse the quinoa under cold water and then cook it in a pot with 120 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed and quinoa is fluffy. Let it cool.
While the quinoa is cooking, season the chicken breast with salt and pepper. Heat a grill pan over medium-high heat and add a bit of olive oil. Grill the chicken for about 5-6 minutes on each side until fully cooked. Remove from the grill and let it rest before slicing into strips.
Slice the zucchini and bell pepper into thin strips. In the same grill pan, grill the zucchini and bell pepper for 3-4 minutes until they are slightly charred and softened.
Halve the cherry tomatoes and cube the avocado.
In a small bowl, whisk together the tahini, remaining olive oil, lemon juice, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, grilled chicken, zucchini, bell pepper, cherry tomatoes, baby spinach, and avocado. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
Sprinkle the chopped parsley over the salad before serving. Adjust seasoning with salt and pepper if necessary.
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This Salad Grilled Healthy recipe is ready in 45 minutes and features Quinoa, Chicken breast, Zucchini and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water and then cook it in a pot with 120 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed and quinoa is fluffy. Let it cool.
While the quinoa is cooking, season the chicken breast with salt and pepper. Heat a grill pan over medium-high heat and add a bit of olive oil. Grill the chicken for about 5-6 minutes on each side until fully cooked. Remove from the grill and let it rest before slicing into strips.
Slice the zucchini and bell pepper into thin strips. In the same grill pan, grill the zucchini and bell pepper for 3-4 minutes until they are slightly charred and softened.
Halve the cherry tomatoes and cube the avocado.
In a small bowl, whisk together the tahini, remaining olive oil, lemon juice, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, grilled chicken, zucchini, bell pepper, cherry tomatoes, baby spinach, and avocado. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
Sprinkle the chopped parsley over the salad before serving. Adjust seasoning with salt and pepper if necessary.
Calories per Serving: 450
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