Quinoa Salad with Grilled Chicken and Pesto Sauce: An Explosion of Mediterranean Flavors for Light and Healthy Lunches

Ingredients for an Unforgettable Salad (Serves 4):

• 1 cup of quinoa grains
• 2 cups of water
• 1 boneless, skinless chicken breast, cut into cubes
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste
• 1/2 cup homemade pesto (recipe below)
• 1/2 cup halved cherry tomatoes
• 1/4 cup diced cucumber
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• Fresh basil leaves for garnish

Homemade Pesto: A Flavor Secret (for 1 cup):

• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup walnuts
• 1/4 cup grated parmesan cheese
• 2 cloves of garlic
• Salt and black pepper to taste

Preparation Method: A Journey in Simple Steps

1. Cook the quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
2. Season the chicken: In a bowl, toss the chicken with the olive oil, salt, and pepper. Heat a nonstick skillet over medium heat and grill the chicken for 5-7 minutes on each side, or until golden brown and cooked through. Let cool before cutting into cubes.
3. Prepare the pesto: In a food processor, combine the basil, olive oil, walnuts, Parmesan cheese, garlic, salt and pepper. Process until smooth. Adjust the consistency with more olive oil if necessary.
4. Assemble the salad: In a large salad bowl, combine the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
5. Finish with the special touch: Drizzle half of the homemade pesto over the salad, stirring gently to coat all the ingredients. Serve with the remaining pesto on the side, so everyone can add as much as they want to their plate. Garnish with fresh basil leaves for a fragrant finishing touch.