By Juanita Franco
Rinse 2 cups of quinoa under cold water. Add it to a pot with 4 cups of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let it simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy.
Preheat your oven to 400°F (200°C). Chop the bell peppers, zucchini, and small eggplant into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a tablespoon of olive oil. Heat a grill pan or outdoor grill over medium heat and grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Open and drain the can of chickpeas. In a small bowl, mix the drained chickpeas with the roasted vegetables once they are done.
In another small bowl, whisk together the juice of one lemon, 2 tablespoons of tahini, 1 tablespoon of olive oil, a pinch of salt, and pepper to create a creamy dressing.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and chopped fresh parsley. Drizzle the tahini dressing over the salad and toss gently to combine.
Slice the grilled chicken breasts and arrange them on top of the quinoa salad. Garnish with additional parsley if desired. Serve warm or at room temperature.
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By Juanita Franco
This Salad Grilled Healthy Main Course recipe is ready in 45 minutes and features quinoa, chicken breasts, chickpeas and other delicious ingredients. Contains 450 calories total.
Rinse 2 cups of quinoa under cold water. Add it to a pot with 4 cups of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let it simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy.
Preheat your oven to 400°F (200°C). Chop the bell peppers, zucchini, and small eggplant into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a tablespoon of olive oil. Heat a grill pan or outdoor grill over medium heat and grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Open and drain the can of chickpeas. In a small bowl, mix the drained chickpeas with the roasted vegetables once they are done.
In another small bowl, whisk together the juice of one lemon, 2 tablespoons of tahini, 1 tablespoon of olive oil, a pinch of salt, and pepper to create a creamy dressing.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and chopped fresh parsley. Drizzle the tahini dressing over the salad and toss gently to combine.
Slice the grilled chicken breasts and arrange them on top of the quinoa salad. Garnish with additional parsley if desired. Serve warm or at room temperature.
Calories per Serving: 450
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