Mediterranean Quinoa Salad with Grilled Lemon-Oregano Chicken

This vibrant Mediterranean Quinoa Salad is infused with the flavors of Greece, featuring fragrant grilled chicken marinated in lemon and oregano. The nutty quinoa forms the perfect base, complemented by crisp vegetables, creamy feta cheese, and a tangy vinaigrette. It's a healthy and hearty lunch option that brings together textures and flavors for a refreshing dining experience.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons red wine vinegar

Instructions:

1. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions. Once cooked, fluff with a fork and let it cool.
2. In a bowl, mix olive oil, lemon juice, lemon zest, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked. Allow to rest before slicing.
4. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, olives, and parsley.
5. In a small bowl, whisk together the olive oil and red wine vinegar. Drizzle over the salad and toss gently to combine.
6. Slice the grilled chicken and serve it on top of the salad. Enjoy your flavorful Mediterranean lunch!