A light and nutritious quinoa salad topped with grilled chicken, fresh vegetables, and a zesty lemon dressing.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb chicken breast, grilled and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Method

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer for 15 min or until water is absorbed.
2. Remove quinoa from heat and let it sit covered for 5 min, then fluff with a fork.
3. While quinoa is cooking, grill the chicken breast until fully cooked, about 6-7 min per side. Let it rest before slicing.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Top the salad with sliced grilled chicken and serve.

Notes

• Feel free to add any other vegetables you like or substitute grilled chicken with tofu for a vegetarian option.