Vibrant quinoa, tender chicken, crisp vegetables and a tangy lemon dressing blend for a refreshing meal.
# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup uncooked quinoa
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 large cucumber, diced
05 - 1 red bell pepper, diced
06 - 2 cups mixed salad greens
07 - ½ small red onion, thinly sliced
08 - ⅓ cup shredded carrots
→ Crunchy Toppings
09 - ⅓ cup roasted almonds or sunflower seeds, roughly chopped
10 - ⅓ cup toasted pumpkin seeds
→ Dressing
11 - ¼ cup extra-virgin olive oil
12 - Juice of 1 large lemon (approximately 3 tablespoons)
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon honey
15 - 1 small garlic clove, minced
16 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
18 - 2 tablespoons fresh parsley or cilantro, chopped
# Method:
01 - Rinse quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork and cool.
02 - Season chicken breasts with salt and pepper. Heat grill pan or skillet over medium-high heat with a light coating of oil. Cook chicken 5–6 minutes per side until cooked through and golden brown. Let rest 5 minutes, then slice or dice.
03 - In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and shredded carrots.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
05 - Add sliced chicken to the quinoa mixture. Pour dressing over ingredients and toss gently to combine evenly.
06 - Sprinkle roasted almonds or sunflower seeds and toasted pumpkin seeds over the salad. Garnish with fresh parsley or cilantro if desired.
07 - Serve immediately or refrigerate for up to 2 days.
