Ingredients
(Makes 4 generous servings)
- 1 cup of quinoa grains (approximately 185g)
- 2 cups filtered water
- 200g of grilled chicken breast in cubes (or protein of your choice, such as grilled tofu or cooked chickpeas)
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 1/2 red onion, finely diced
- 1/2 cup cubed feta cheese (or vegan cheese of your choice)
- 1/4 cup chopped black olives
- 1/4 cup chopped fresh parsley
For the Creamy Green Sauce:
- 1/2 cup high-quality extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 clove of minced garlic
- 1 tablespoon Dijon mustard
- 1/2 cup fresh basil leaves
- Salt and freshly ground black pepper to taste
Preparation Method
- Cook the quinoa: Rinse the quinoa under running water until the water runs clear. In a medium saucepan, add the quinoa and water. Bring to a boil over high heat, then reduce the heat, cover the pan, and simmer for about 15 minutes, or until the water is absorbed and the grains are soft and fluffy. Remove from heat, fluff with a fork, and let cool slightly.
- Prepare the grilled chicken: If you don't already have grilled chicken, season the chicken breast with salt, black pepper, and herbs of your choice (oregano, basil, thyme, sweet paprika). Grill the chicken in a non-stick skillet or grill until golden brown and cooked through. Let cool slightly and cut into cubes.
- Prepare the vegetables: Chop the cucumber, tomato and red onion into medium-sized cubes.
- Prepare the creamy green sauce: In a food processor or blender, combine the olive oil, lemon juice, garlic, Dijon mustard, fresh basil leaves, salt, and freshly ground black pepper. Process until you have a smooth, creamy green sauce.
- Assemble the salad: In a large bowl, combine the cooked and cooled quinoa, diced grilled chicken, chopped cucumber, chopped tomato, chopped red onion, cubed feta cheese, chopped black olives, and chopped fresh parsley.
- Finish with the sauce: Drizzle the creamy green dressing over the salad and toss gently to coat all the ingredients. Serve immediately.
