Imagine a vibrant, refreshing dish that transports you straight to the sun-drenched Greek islands with every single bite! This Greek Quinoa Salad with Chicken isn't just another recipe—it's a culinary adventure that combines protein-packed quinoa, tender chicken, and a symphony of fresh Mediterranean flavors. Perfect for health-conscious food lovers, busy professionals, and anyone craving a delicious meal that's both nutritious and incredibly satisfying, this recipe will become your new go-to summer favorite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups cooked chicken, shredded
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
- While quinoa is cooling, prepare the vegetables: dice cucumber, halve cherry tomatoes, finely chop red onion, and slice olives.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Add shredded chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese to the cooled quinoa.
- Pour the prepared dressing over the salad and gently toss to combine all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Serve chilled and garnish with additional fresh herbs like parsley or mint if desired.
Tips
- • For the fluffiest quinoa, always rinse it before cooking to remove the natural bitter coating and ensure a light, fluffy texture. • Use room temperature ingredients to help the flavors blend more effectively. • Let the salad rest in the refrigerator for at least 15-20 minutes before serving to allow the dressing to fully infuse the ingredients. • For extra flavor, consider toasting the quinoa lightly in a dry pan before adding water. • Use high-quality feta cheese and extra virgin olive oil for an authentic Mediterranean taste. • If you prefer a vegetarian version, simply replace chicken with chickpeas or grilled tofu. • This salad stays fresh in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
