Lemon Herb Quinoa Salad with Grilled Chicken

This refreshing Lemon Herb Quinoa Salad combines fluffy quinoa with tender grilled chicken, vibrant vegetables, and a zesty lemon vinaigrette. It's a high-protein dish that balances traditional flavors with a modern twist, perfect for a nutritious lunch or dinner. The dish is not only protein-rich but also packed with fiber and fresh ingredients, making it a wholesome meal option.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. While the quinoa cooks, preheat the grill or grill pan over medium-high heat.
4. In a small bowl, mix olive oil, garlic powder, oregano, salt, and pepper. Brush the mixture onto the chicken breasts.
5. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
6. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).
7. In a separate bowl, whisk together lemon juice, balsamic vinegar, and Dijon mustard. Pour over the salad and toss to combine.
8. Top the salad with sliced grilled chicken and serve.