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Chicken Quinoa Salad

A vibrant and nutritious salad combining quinoa, chicken, fresh vegetables, and a tangy lemon dressing, perfect for a quick weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse before cooking
  • 2 cups water or broth Use broth for more flavor
  • 1 cup cooked chicken, diced Grilled or boiled chicken works
  • 1 piece cucumber, diced Fresh for best taste
  • 1 piece bell pepper, diced Any color bell pepper can be used
  • 1 small red onion, diced Adjust amount based on taste preference
  • 1 can black beans, rinsed and drained For added protein
For the Dressing
  • 2 tablespoons olive oil Extra virgin for best flavor
  • 1 piece lemon, juiced Fresh lemon juice is recommended
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Rinse the quinoa under cold water until it runs clear to remove bitterness.
  2. In a pot, combine the rinsed quinoa and water or broth. Bring to a boil over medium heat.
  3. Once boiling, reduce heat to low and cover. Let it simmer for about 15 minutes or until fluffy and water is absorbed.
  4. In a large bowl, combine the cooked quinoa, diced chicken, cucumber, bell pepper, red onion, and black beans. Mix gently.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  6. Pour the dressing over the salad and toss gently. Serve immediately or refrigerate for later.

Notes

This salad can be prepared a day ahead and stored in the fridge. It will keep for about three days in an airtight container. For variations, try adding jalapeños for spice or replacing chicken with grilled tofu for a vegan option.