Ingredients:

  • 1.25 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup white or tri-color quinoa, thoroughly rinsed
  • 1.75 cups low-sodium chicken broth
  • 0.25 cup plus 1 tbsp extra virgin olive oil, divided
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely minced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 2 tsp dried oregano, divided
  • 0.5 tsp garlic powder
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Rinse and prep. Place 1 cup white or tri color quinoa in a fine mesh strainer and run under cold water for 60 seconds. Note: This removes the bitter saponins.
  2. Toast the seeds. In a medium saucepan, add the dry, rinsed quinoa over medium heat for 2 minutes until it smells nutty and begins to pop.
  3. Simmer the base. Pour in 1.75 cups low sodium chicken broth and a pinch of salt. Bring to a boil, then immediately reduce to a simmer and cover.
  4. Steam and fluff. Cook for 15 minutes, then remove from heat and let sit covered for 5 minutes until all liquid is absorbed and tails appear.
  5. Season the chicken. Toss 1.25 lbs chicken cubes with 1 tsp dried oregano, 0.5 tsp garlic powder, and half of the sea salt and black pepper.
  6. Sizzle the protein. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 8-10 minutes until golden brown and 165°F inside.
  7. Create the dressing. In a small jar, combine 0.25 cup olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1 tsp dried oregano, and 1 tsp Dijon mustard. Shake vigorously.
  8. The first soak. Transfer warm quinoa and chicken to a large bowl. Pour half of the dressing over them and toss gently. Note: This allows the warm components to absorb the flavors.
  9. Assemble the salad. Add 1 cup diced cucumber, 1 cup halved tomatoes, 0.5 cup minced red onion, 0.5 cup sliced olives, and 0.25 cup chopped parsley.
  10. Final finish. Fold in 0.5 cup crumbled feta and the remaining dressing. Toss until everything is glossy and evenly distributed.