Grilled Chicken Quinoa Salad
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
400 g
quinoa (dry)
200 g
cucumber (fresh)
1 piece
cherry tomatoes (fresh)
200 g
spinach (fresh)
100 g
lemon (fresh)
1 piece
olive oil (liquid)
45 ml
Instructions
Cook the quinoa
Rinse quinoa under cold water, then cook in salted boiling water for 15 minutes until tender.
Grill the chicken
Season chicken breast with salt, pepper, and 15 ml olive oil. Grill over medium-high heat for 5-6 minutes per side until internal temperature reaches 75°C.
Prepare the vegetables
Dice cucumber into small cubes, halve cherry tomatoes, and roughly chop spinach leaves.
Make the dressing
Whisk together remaining olive oil with fresh lemon juice, salt, and pepper to create a light vinaigrette.
Assemble the salad
Fluff cooked quinoa and let cool slightly. Slice grilled chicken. Combine quinoa, vegetables, and chicken in a large bowl. Drizzle with dressing and toss gently to combine.
Storage
Store dressing separately to keep salad fresh. Best consumed within 2 days.
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