Description
A refreshing, high-protein salad featuring quinoa, chicken, and fresh vegetables perfect for a quick meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cooked, shredded chicken
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, optional
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes until the water is absorbed.
- Let the quinoa cool before fluffing it with a fork—the individual grains should be light and airy.
- In a large bowl, combine the cooled quinoa, shredded chicken, diced cucumbers, halved cherry tomatoes, diced red onion, chopped parsley, and feta cheese if you’re using it.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and give everything a gentle toss to mix the flavors beautifully.
- Serve chilled or at room temperature, savoring each bite of your vibrant creation.
Notes
This salad can be made ahead of time and lasts up to 3 days in the refrigerator. Hold off on adding the dressing until you’re ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg