Best Greek Chicken Red Quinoa Salad Recipe :- This delectable Greek Chicken Red Quinoa Salad has only 368 calories per serving yet is loaded with protein and minerals. Although red quinoa is become more and more popular these days, I don’t typically use it in cooking for one reason.
Best Greek Chicken Red Quinoa Salad Recipe
My hubby detests it! Undoubtedly, quinoa is incredibly nutrient-dense, therefore I’ve been bashing my head against the wall to figure out how to encourage him to eat it. But regardless of how beneficial and healthful quinoa could be, I was unable to get him to consume it.
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Ingredients
- 1¼ cup water
- 1 cup chicken breast (cooked, cubed)
- ½ English cucumber
- 1 cup cherry tomatoes (cut in half)
- ½ red onion (roughly chopped)
- ½ cup Kalamata olives
- 1 cup feta cheese (cubed)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice ((from about 1 lemon))
- 1 tablespoon dried oregano
- ¼ teaspoon pepper (freshly ground)
Instructions
Rinse the quinoa first. Place the quinoa and water in a pot and heat until it boils. Cook for 20 minutes with a lid on and a low heat setting.
Allow it to cool fully.
Mix the olive oil, lemon juice, oregano, and pepper in a small bowl. Put aside.
Combine the chicken, cucumber, red onion, feta cheese, olives, and tomatoes in a big bowl. Toss in the dressing and the cooled quinoa. If desired, garnish with fresh parsley.
Notes
Greek salads already have a lot of salt from the feta cheese and olives, so I usually don’t add any more.
This salad can be made with normal quinoa; red quinoa is not required.
Nutrition Information
- Serving: 1serving
- Calories: 368kcal (18%)
- Carbohydrates: 28g (9%)
- Protein: 18g (36%)
- Fat: 20g (31%)
- Saturated Fat: 7g (44%)
- Cholesterol: 57mg (19%)
- Sodium: 736mg (32%)
- Potassium: 513mg (15%)
- Fiber: 4g (17%)
- Sugar: 4g (4%)
- Vitamin A: 465IU (9%)
- Vitamin C: 13.9mg (17%)
- Calcium: 242mg (24%)
- Iron: 2.7mg (15%)
RECIPE VARIATIONS
Although this recipe for healthy quinoa salad tastes great as is, feel free to make changes! Enjoy personalising it with ingredients or cravings that you have on hand. Here are some suggestions to get you going:
Turn it vegetarian. Leave out the cheese! To enhance the flavour, add extra roasted tomatoes or olives.
Change the grain. Use Israeli couscous or farro in place of quinoa. Keep in mind that the salad won’t be gluten-free anymore.
Change the outfit. Greek salad dressing or lemon vinaigrette can be used in place of the Italian dressing.
Stir the vegetables. Forego the greens completely and replace the rocket with chopped spinach or massaged kale. Alternatively, mix in a chopped avocado, half a cup of roasted red bell peppers, or a cup of roasted broccoli.
Utilise a short cut. Swap out the roasted tomatoes for oil-packed sun-dried tomatoes, half fresh cherry tomatoes, or both.
