This simple quinoa salad with chicken is a gluten-free and healthy salad that is perfect to take to anyone in need of nutrition and love! With vegetables, feta cheese, olives, lots of herbs and chicken, it’s an all-in-one lunch or a light dinner.
One of my good friends broke the cap on her knee and I made her a quinoa salad that would be perfect to send to a friend who needs a little extra nutrition. It’s easy to make, comes with healthy ingredients and is packed with bright flavors and textures.
This year, I have a very long striped pattern of Mediterranean material. So because they are always in my fridge and some are tasty! Therefore, this salad comes with feta, olives, red chili, herbs and lemons, along with a juicy chicken bid.
Quinoa Salad Ingredients + Why are they good for you!
Quinoa: This ancient grain brings both fiber and full plant protein to the table. This means permanent energy and stable blood sugar levels. It’s a gluten-free filling and creates the perfect base for all of these add-ins. Chicken Bid: Lean, high quality protein ensures this is a balanced diet. Peppers & Cucumbers: These crunchy vegetables add freshness, hydration, vitamin C, and give your salad a vibrant flavour and pop of nutrients. Feta Cheese: The creaminess and touch of tongue, or calcium and some protein, comes a long way to the aroma of the whole bowl. Kalamata Olives: These provide healthy fats, satisfying salt water, and Mediterranean talent. Herbs (Dill & Parsley): Fresh herbs brighten everything and bring plenty of antioxidants and phytonutrients. Lemon Juice and Zest: In addition to the Vitamin C bonus, Zing is just right for marrying all salad components. Olive Oil: Keeps things in the heart and helps the body absorb those fat-soluble vitamins.
What makes this salad so easy
Minimal cooking: Just quinoa and chicken – something generous and simple. One Bowl Tos (after preparing the ingredients): No complicated layering or flashy plating. Completely flexible: Replace with herbs, seasonings and add-ins on hand. Make-Ahead Friendly: Keeps well in the fridge.
Serving + Share
If you’re delivering this to a friend, pack it in a sturdy container with a little extra dressing on the sides. I ended up putting the chicken in a Togo pot and reheating it easily. Because my friends’ kids didn’t want to mess it all up!
How to make this simple quinoa salad
Ingredients (providing 4-6)
2 pounds of dried quinoa chicken bid, seasoning + 1 pepper olive oil, 6 ounces of crushed feta 1 small cucumber, sliced calamata olives, chopped? Cup chopped herbs (dill + parsley) 2 lemons + Zest (? ¼ cup) juice ¼ cup olive oil salt and pepper, flavor
Instructions
Step 1: Preheat oven to 350 degrees Step 2: Cook the quinoa
Cook the quinoa by package until fluffy and tender.
Step 3: Prepare and cook the chicken
Pat chicken dry, season (loves lemon pepper and Italian seasonings), lightly drizzle with olive oil and bake for 15-17 minutes until cooked.
Step 4: Prepare the ingredients
In the roasted chicken, chop the peppers, cucumbers, olives, and crumble feta (if necessary) and chop the herbs.
Step 5: Make a dressing
Whisk lemon juice, crust, olive oil, salt and pepper in a measuring cup.
Step 6: Throw it all together!
In a large bowl, toss the quinoa, vegetables, olives, feta, herbs and dressing. Chicken top – Warm or cold?
More quinoa salads you’ll love
If you’ve been longing for you more for this reunion of quinoa, vibrant vegetables and flavorful dressing, here are some recipes from Kath’s archives, which are equally exciting Queen-style.
Feta and Herbal Quinoa Salad – A simple herb-forward version with red peppers, feta and fresh mixed herbs soaked in the goodness of lemon olive oil. Perfect for “preparation day” and is super simple and perfect – just throw it! Moroccan-inspired quinoa salad and tahini dressing – raisins, almonds, chickpeas, spinach and capers create a sweet savorinatti atmosphere warmed with cinnamon and pulled along with creamy lemon tahini dressing. Vegetarian Greek Salad – All the sun-stained flavors of Greek salad (cuamber, olives, feta) feature quinoa and a simple lemon olive oil dressing. It’s very hot and cold, and picnic-friendly.
It’s easy to prepare, full of nutrient ingredients, and is totally tasty. It conveniently balances nutrition, flavor and comfort.
Simple quinoa salad with chicken
This easy quinoa salad recipe is a gluten-free, healthy salad that is perfect to take to anyone in need of nutrition and love! With vegetables, feta cheese, olives, lots of herbs and chicken, it’s an all-in-one lunch or a light dinner.
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Instructions
Preheat the oven to 350 degrees.
Cook the quinoa as directed on the packaging until it’s fluffy and tender.
Dry the chicken with a paper towel and season on both sides with drizzle of salt, pepper and olive oil and your favorite seasoning. I used lemon pepper and the Italian seasonings work too. Or just keep it simple.
Bake chicken for 15-17 minutes
Meanwhile, chop pepper, cucumber slices, chop herbs, chop olives. If you haven’t been critiqued in advance, you can do crumble feta.
Peel the lemon and squeeze the juice into a measuring cup with olive oil to make a dressing.
Throw everything together in a large pot or bowl.
Serve a salad with chicken either warm or cold.
