Grilled Chicken and Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/4 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 3 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard

Method

1. 1

   In a 6-quart saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.

2. 2

   Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

   15:00 · Simmer quinoa
3. 3

   Remove the quinoa from heat and let it stand covered, then fluff with a fork and set aside to cool.

   5:00 · Rest quinoa
4. 4

   Pat the chicken breasts dry and rub with 1 tablespoon olive oil, salt, pepper, and smoked paprika.

5. 5

   Preheat a grill or grill pan over medium-high heat.

6. 6

   Grill the chicken breasts for 6 to 7 minutes per side, until the internal temperature reaches 165°F.

   6:00 · Grill chicken, first side
7. 7

   Transfer the chicken to a cutting board and let rest, then slice into strips.

   5:00 · Rest chicken
8. 8

   In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, minced garlic, and Dijon mustard to make the vinaigrette.

9. 9

   In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, and parsley.

10. 10

    Pour the vinaigrette over the quinoa mixture and toss to coat evenly.

11. 11

    Divide the quinoa salad among bowls, top with sliced grilled chicken, and sprinkle with crumbled feta before serving.