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Wholesome Creamy Quinoa Salad with Roasted Chicken Breast

creamy quinoa salad with roasted chicken breast - featured image
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A nourishing and straightforward quinoa salad paired with tender roasted chicken breast and a creamy, tangy Greek yogurt dressing. Perfect for quick, healthy meals that feel indulgent.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium chicken broth
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, minced
  • 1/4 cup fresh parsley, chopped
  • 2 medium boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil (for roasting)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: 1/4 cup toasted pine nuts or slivered almonds
  • Optional: Fresh herbs like dill or basil

Instructions

  1. Rinse 1 cup of quinoa under cold water to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa and 2 cups water or chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until liquid is absorbed.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool.
  4. Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels.
  5. Rub each breast with olive oil, then season evenly with smoked paprika, garlic powder, salt, and pepper.
  6. Place on a baking sheet and roast for 18-22 minutes, until chicken reaches an internal temperature of 165°F (74°C). Let rest for a few minutes before slicing into bite-sized pieces.
  7. Dice cucumber, halve cherry tomatoes, finely chop red bell pepper and red onion, and roughly chop parsley. Add all to the cooled quinoa in the mixing bowl.
  8. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
  9. Pour the dressing over the quinoa and veggies. Toss gently to coat evenly.
  10. Add the sliced roasted chicken and fold in carefully.
  11. If using, sprinkle crumbled feta and toasted nuts on top and garnish with extra parsley or herbs.
  12. Serve slightly chilled or at room temperature. Let sit 10-15 minutes to meld flavors if desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Do not overcook chicken to keep it juicy. Let quinoa cool before mixing to prevent wilting. Dressing can be adjusted for thickness by adding water or more lemon juice. Chicken can be roasted a day ahead and refrigerated. Store leftovers in an airtight container for up to 3 days; stir in olive oil or lemon juice before serving if dry.

Nutrition

Keywords: quinoa salad, roasted chicken, healthy meals, creamy dressing, gluten-free, high protein, easy dinner, quick salad

Find it online: https://freshforkful.com/wholesome-creamy-quinoa-salad-with-roasted-chicken-breast-recipe-for-easy-healthy-meals/