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Quinoa Chicken Salad: Easy, Nutritious Lunch Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch
Servings 4

Ingredients
  

For any meal to stand out, it begins with fresh, high-quality ingredients. This lunch recipe draws on simple yet flavorful components:

Chicken breast (grilled or baked):

  • Tender and packed with protein.

Fresh arugula:

  • A peppery green that brings a refreshing kick.

Cherry tomatoes:

  • Sweet and slightly tangy they balance the savory flavors.

Quinoa:

  • Light nutritious, and filling, it makes the perfect base.

Feta cheese:

  • Creamy and salty crumbled feta enhances the dish.

Lemon vinaigrette:

  • A zesty dressing that harmonizes all the flavors.

Olive oil:

  • Rich in antioxidants it adds a subtle richness to the meal.

Instructions
 

Step 1: Prepare the Quinoa

  • Start by rinsing the quinoa well under cold water to eliminate any bitterness. In a medium saucepan, bring two cups of water to a boil. Add one cup of quinoa along with a pinch of salt. Lower the heat, cover the pot, and allow it to simmer for around 15 minutes until the water is fully absorbed and the quinoa becomes fluffy. Allow it to cool slightly.

Step 2: Cook the Chicken

  • While the quinoa is cooking, get the chicken breast ready. If you're grilling, preheat the grill to medium heat. Season the chicken with olive oil, salt, pepper, and a dash of your favorite herbs, like rosemary or thyme. Grill each side for 6-7 minutes until fully cooked and the juices run clear. Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes. After that, let the chicken sit for a few minutes before cutting it into thin strips.

Step 3: Assemble the Salad

  • In a large salad bowl, mix together a generous handful of arugula, halved cherry tomatoes, and the cooked quinoa. The quinoa adds a nutty flavor, while the arugula and tomatoes contribute a refreshing touch to the dish.

Step 4: Add the Chicken and Feta

  • Layer the sliced chicken breast on top of the salad, then sprinkle crumbled feta cheese over it. The warm chicken combined with the creamy feta, fresh greens, and quinoa creates a wonderful blend of textures and flavors.

Step 5: Drizzle with Lemon Vinaigrette

  • In a small bowl, whisk together the juice of one lemon, two tablespoons of olive oil, a pinch of salt, and freshly cracked pepper. Right before serving, pour this tangy dressing over the salad.

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