By Keyle Vandeberg
In a large bowl, combine the cooked quinoa and the mixed roasted vegetables together. Gently mix using a fork to ensure they are well distributed.
Add the grilled chicken breast to the quinoa and vegetable mixture. Make sure the chicken is cut into bite-sized pieces for easy mixing and eating.
Drizzle the olive oil and lemon vinaigrette over the salad. Toss everything together gently to ensure the dressing is distributed evenly.
Sprinkle the crumbled feta cheese over the top of the salad and mix slightly to integrate it throughout the dish.
Season the salad with salt and black pepper to taste. Mix gently to ensure all ingredients are seasoned well.
If using, sprinkle the chopped fresh parsley over the top for garnish.
Serve the salad fresh, or refrigerate for an hour before serving for a chilled version. Enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
By Keyle Vandeberg
This Salad Main Course Healthy Mediterranean recipe is ready in 25 minutes and features grilled chicken breast, cooked quinoa, mixed roasted vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 560 calories total.
In a large bowl, combine the cooked quinoa and the mixed roasted vegetables together. Gently mix using a fork to ensure they are well distributed.
Add the grilled chicken breast to the quinoa and vegetable mixture. Make sure the chicken is cut into bite-sized pieces for easy mixing and eating.
Drizzle the olive oil and lemon vinaigrette over the salad. Toss everything together gently to ensure the dressing is distributed evenly.
Sprinkle the crumbled feta cheese over the top of the salad and mix slightly to integrate it throughout the dish.
Season the salad with salt and black pepper to taste. Mix gently to ensure all ingredients are seasoned well.
If using, sprinkle the chopped fresh parsley over the top for garnish.
Serve the salad fresh, or refrigerate for an hour before serving for a chilled version. Enjoy!
Calories per Serving: 560
Your Rating:
