Summer Quinoa Salad
A hearty summer salad to bring to your 4th of July cook out or any summer BBQ.
this Grilled Chicken Quinoa Salad is a high-protein, macro-friendly meal perfect for athletes. Packed with 30g of protein per serving, it's ideal for Olympic weightlifters or crossfit athletes wanting an easy summer dish.
Instructions
Cook the quinoa:
Rinse the quinoa under cold water. Combine quinoa and water in a medium saucepan and bring to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
Grill the chicken:
Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil, salt, pepper, and garlic powder.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before dicing it into cubes.
Save this step and use pre-cooked Rotiserrie chicken!
Prepare the salad:
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Assemble the salad:
Add the grilled chicken to the salad.
Pour the dressing over the salad and toss to combine.
Nutrition Information
a little over 2 cups or around 386 grams
Calories 450
Protein 30 grams
Carbohydrates 35 grams
Fat 20 grams