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Easy Garden Quinoa Salad with Chicken Recipe

Easy Garden Quinoa Salad with Chicken

A colorful, protein-rich salad featuring fluffy quinoa, seasoned chicken, crisp garden vegetables, fresh herbs, and a zesty lemon Dijon dressing. Serve chilled or at room temperature as a satisfying main dish or side.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Quinoa and Chicken
  • 1 cup Uncooked quinoa, rinsed
  • 2 cups Low-sodium chicken broth or water
  • 1 pound Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Kosher salt, divided
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
Vegetables and Herbs
  • 1 medium Medium cucumber, diced
  • 1 cup Cherry or grape tomatoes, halved
  • 1 medium Medium red bell pepper, diced
  • 1/4 medium Red onion, finely diced
  • 1/2 cup Fresh parsley, chopped
  • 2 tablespoons Fresh mint or basil, chopped
Lemon Dressing
  • 1/4 cup Extra-virgin olive oil
  • 3 tablespoons Fresh lemon juice
  • 1 tablespoon Red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey or maple syrup
  • 1 small clove Small garlic clove, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Rinse the quinoa thoroughly under cold water. Combine it with the chicken broth or water in a saucepan, bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, fluff with a fork, and spread on a tray or shallow bowl to cool.
  2. Rub the chicken breasts with olive oil, kosher salt, black pepper, and garlic powder. Grill or pan-cook over medium heat for about 5–7 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest for 5 minutes, then slice or dice.
  3. Whisk the extra-virgin olive oil, lemon juice, red-wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, kosher salt, and black pepper until blended.
  4. Combine the cooled quinoa, cucumber, tomatoes, red bell pepper, red onion, parsley, and mint or basil in a large bowl. Add the chicken and dressing, then toss gently. Serve immediately or refrigerate for 30 minutes before serving.

Notes

For nuttier flavor and more distinct quinoa grains, toast the rinsed quinoa in the saucepan for 2–3 minutes before adding the broth or water. Dress shortly before serving when possible, or reserve a little dressing for leftovers because quinoa absorbs dressing as it sits. Add a small splash of lemon juice or olive oil to refresh the salad the next day.