Description
A refreshing and nutritious salad packed with protein, vibrant vegetables, and a delicious dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 lb grilled chicken breast, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- In a large bowl, combine cooked quinoa, grilled chicken, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- You can substitute grilled shrimp or tofu for the chicken for a different protein option.
- Add other vegetables like bell peppers or spinach for extra color and nutrition.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3
- Fat: 22
- Carbohydrates: 32
- Fiber: 5
- Protein: 30