By Javier Cuesta
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups 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 the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the marinade for the chicken. In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over them. Ensure the chicken is well coated. Let it marinate for at least 10 minutes.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
While the chicken is grilling, prepare the salad. Halve the cherry tomatoes, slice the cucumber, and dice the avocado. Roughly chop the parsley.
In a large salad bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber, avocado, and parsley. Crumble feta cheese over the top if using.
For the dressing, whisk together the juice of the remaining lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Slice the grilled chicken and arrange it over the quinoa salad. Serve immediately.
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This Dinner Salad Healthy Grill recipe is ready in 35 minutes and features Boneless skinless chicken breasts, Quinoa, Avocado and other delicious ingredients. Contains 480 calories total.
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups 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 the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the marinade for the chicken. In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over them. Ensure the chicken is well coated. Let it marinate for at least 10 minutes.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
While the chicken is grilling, prepare the salad. Halve the cherry tomatoes, slice the cucumber, and dice the avocado. Roughly chop the parsley.
In a large salad bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber, avocado, and parsley. Crumble feta cheese over the top if using.
For the dressing, whisk together the juice of the remaining lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Slice the grilled chicken and arrange it over the quinoa salad. Serve immediately.
Calories per Serving: 480
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