This salad was AMAZING!!!
Ingredients
- 1 cup quinoa
- 1 lb boneless chicken breast
- 1 + 1/2 cups water
- 1 cup chopped green/red/orange bell pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2-3 TBSP apple cider vinegar
- salt and pepper, to taste
- 1-2 TBSP fresh parsley
- I added Cavender's All Purpose Greek Seasoning
- TASTY EXTRAS:
- Hummus
- Pita wedges
- Olives
- Fresh tomatoes
- Lemon wedges
- Cucumbers
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While quinoa is cooking, cut up chicken breast into cubes and saute in saucepan until brown, add greek seasoning if desired, may use 1tsp of olive oil if you would like.
- While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl.
- Whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
- Add any additional salt and pepper to taste, if desired.
