By Keyle Vandeberg
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 the heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Remove from the grill and let rest for a few minutes before slicing into thin strips.
In a large bowl, combine the cooked quinoa, cherry tomatoes (halved), diced cucumber, sliced roasted bell peppers, thinly sliced red onion, and baby spinach. Toss gently to mix.
In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and pepper to make the dressing.
Pour the lemon-tahini dressing over the quinoa salad and toss to coat evenly.
Arrange the grilled chicken slices on top of the salad and serve immediately, or chill before serving if preferred.
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This Salad Grilled Healthy Lunch recipe is ready in 35 minutes and features Boneless skinless chicken breasts, Quinoa, Cherry tomatoes 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 the heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Remove from the grill and let rest for a few minutes before slicing into thin strips.
In a large bowl, combine the cooked quinoa, cherry tomatoes (halved), diced cucumber, sliced roasted bell peppers, thinly sliced red onion, and baby spinach. Toss gently to mix.
In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and pepper to make the dressing.
Pour the lemon-tahini dressing over the quinoa salad and toss to coat evenly.
Arrange the grilled chicken slices on top of the salad and serve immediately, or chill before serving if preferred.
Calories per Serving: 480
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