Quinoa Salad with Grilled Chicken and Vegetables is not only packed with flavor but also provides a perfect balance of essential nutrients. Whether you're looking for a protein-packed post-workout meal or a refreshing option for a summer gathering, this recipe has got you covered.
- 1 cup quinoa
- 2 cups water
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Rinse the quinoa in a fine-mesh sieve under cold water. In a medium saucepan, bring the water to a boil and add the quinoa. Reduce heat, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
- Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper, then grill them for about 6-8 minutes per side or until cooked through. Set aside to cool, then slice into strips.
- In a large bowl, combine the grilled chicken, sliced bell peppers, zucchini, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, parsley, salt, and pepper. Pour the dressing over the chicken and vegetable mixture, and toss to coat everything evenly.
- Finally, add the cooked quinoa to the salad and gently mix until well combined.
- Serve the quinoa salad chilled or at room temperature.
This recipe provides a good balance of lean protein, whole grains, and colorful vegetables. Feel free to customize it by adding your favorite herbs, spices, or additional veggies.
Enjoy your healthy and delicious fitness recipe!