By Josiah John
Rinse quinoa under cold water in a fine mesh strainer. In a saucepan, combine quinoa with 120 ml of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
While the quinoa is cooking, season the chicken breast with salt and black pepper.
Preheat a grill pan over medium-high heat and lightly grease it with some olive oil. Grill the chicken breast for 6-7 minutes on each side until fully cooked and golden brown. Remove and let it rest before slicing it thinly.
In the same grill pan, add sliced zucchini and bell pepper. Grill for about 4 minutes, turning occasionally until soft and slightly charred.
Halve the cherry tomatoes, dice the avocado, and chop the parsley.
Prepare the dressing by whisking together tahini, lemon juice, 1 tbsp olive oil, salt, and pepper in a small bowl until smooth and creamy.
In a large bowl, combine cooked quinoa, grilled chicken slices, grilled zucchini and bell peppers, cherry tomatoes, baby spinach, and avocado.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine all ingredients well. Garnish with chopped parsley.
Serve the salad immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
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By Josiah John
This Salad Grilled Healthy Main Course recipe is ready in 45 minutes and features Quinoa, Chicken breast, Zucchini and other delicious ingredients. Contains 520 calories total.
Rinse quinoa under cold water in a fine mesh strainer. In a saucepan, combine quinoa with 120 ml of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
While the quinoa is cooking, season the chicken breast with salt and black pepper.
Preheat a grill pan over medium-high heat and lightly grease it with some olive oil. Grill the chicken breast for 6-7 minutes on each side until fully cooked and golden brown. Remove and let it rest before slicing it thinly.
In the same grill pan, add sliced zucchini and bell pepper. Grill for about 4 minutes, turning occasionally until soft and slightly charred.
Halve the cherry tomatoes, dice the avocado, and chop the parsley.
Prepare the dressing by whisking together tahini, lemon juice, 1 tbsp olive oil, salt, and pepper in a small bowl until smooth and creamy.
In a large bowl, combine cooked quinoa, grilled chicken slices, grilled zucchini and bell peppers, cherry tomatoes, baby spinach, and avocado.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine all ingredients well. Garnish with chopped parsley.
Serve the salad immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
Calories per Serving: 520
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