Mediterranean Quinoa Salad with Grilled Chicken

This vibrant Mediterranean Quinoa Salad features nutty quinoa, juicy grilled chicken, and a medley of colorful vegetables, all tossed in a zesty lemon-olive oil dressing. It's a refreshing dish that balances traditional Mediterranean flavors with a creative twist, making it perfect for a healthy lunch or dinner. Packed with protein and fiber, it's also suitable for meal prep.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. While the quinoa is cooking, preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.
5. In a small bowl, whisk together lemon juice, olive oil, and oregano. Pour over the quinoa salad and toss to combine.
6. Serve the salad topped with sliced grilled chicken.