Mediterranean Quinoa Salad with Chicken and Feta recipe

Prep Time: 10 minutes 

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients

For the Salad:

1 cup quinoa (uncooked)

2 chicken breasts (boneless, skinless)

1 tablespoon olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped (optional)

For the Dressing:

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

1 teaspoon honey or maple syrup (optional, for sweetness)

Salt and pepper, to taste

Instructions

1. Cook the Quinoa:

Rinse the quinoa under cold water.

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt.

Lower the heat to a simmer, cover, and cook for about 12-15 minutes, or until the quinoa is tender and the water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

2. Cook the Chicken:

While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt and pepper on both sides.

Add the chicken to the skillet and cook for 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F or 75°C).

Let the chicken rest for a few minutes, then slice it into thin strips or cubes.

3. Prepare the Salad:

In a large bowl, combine the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

Gently toss everything together.

4. Make the Dressing:

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, and honey (if using). Season with salt and pepper to taste.

Pour the dressing over the salad and toss to combine.

5. Garnish and Serve:

Add the fresh parsley and basil (if using) on top of the salad for a burst of freshness.

Serve immediately or refrigerate for later. The salad can be stored in an airtight container in the fridge for up to 3 days.