Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups water or vegetable broth (480ml)
  • 2 cups cherry tomatoes, halved (300g)
  • 1 cucumber, diced (200g)
  • 1 bell pepper (red or yellow), diced (150g)
  • 1 small red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced (75g)
  • ½ cup feta cheese, crumbled (75g)
  • Fresh parsley, chopped (¼ cup, about 15g)
  • 2 large chicken breasts (about 500g total)
  • 2 tablespoons olive oil (30ml)
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • ¼ cup extra virgin olive oil (60ml)
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts, making sure they’re well-coated. Marinate for at least 10 minutes.
  2. Rinse quinoa under cold water. In a saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
  3. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side until cooked through. Remove and let rest.
  4. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, onion, olives, feta cheese, and parsley.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  6. Once quinoa has cooled, add it to the salad bowl. Slice chicken and place on top. Drizzle with dressing and toss gently to combine.