Ingredients
Scale
- 1 cup quinoa
- 2 cups water or chicken broth
- 2 grilled chicken breasts, sliced
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa under cold water and combine with 2 cups of water or chicken broth. Bring to a boil, then simmer for 15 minutes.
- Mix the vegetables: In a large bowl, combine the diced cucumber, halved olives, halved tomatoes, and sliced red onion.
- Combine ingredients: Add the cooled quinoa and sliced grilled chicken to the vegetable mixture.
- Dress the salad: Drizzle olive oil and lemon juice, then season with salt and pepper. Toss everything together.
- Garnish and serve: Top the bowl with crumbled feta and fresh herbs, if desired. Serve immediately or store for later.
Notes
Best served chilled or at room temperature. Can be made ahead and is excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free