GRILLED MEDITERRANEAN CHICKEN AND QUINOA SALAD

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Quinoa

  Uncooked

  ½ cup or 85g

• Water

  Plain, clean water

  ¾ cup or 178g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cucumber

  Peeled, raw

  2 cup, pared, chopped or 266g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Feta cheese

  ⅓ cup, crumbled or 50g

• Chicken

  Thin Sliced - Spartan

  16 oz or 454g

Directions

1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
2. Meanwhile, season chicken on both sides with salt and pepper, garlic and rosemary. Drizzle both sides with the lemon juice and 1 teaspoon olive oil and pat into the meat with your fingertips. Refrigerate 20 minutes while you prepare the grill.
3. Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).
4. Arrange the chicken on the grill and cook until cooked and firm, 1 to 2 minutes per side. Transfer the chicken to a cutting board, then slice into 1-inch pieces.
5. While the quinoa cools, dice all the vegetables. To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.
6. Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Similar Foods

• Mediterranean Quinoa Salad
• Quinoa and Grilled-Pepper Salad
• Cold Mediterranean Quinoa Salad
• Grilled Chicken Mediterranean
• Grilled Chicken Avocado and Mango Salad
• Quinoa Risotto with Grilled Scallions and Arugula