Zesty Lemon-Herb Quinoa Chicken Salad

Quick Summary

A refreshing, protein-packed salad combining cooked quinoa, grilled chicken, and garden vegetables tossed in a bright lemon-oregano vinaigrette. Ready in under 40 minutes.

Ingredients

Preparation Steps

1. 1. Rinse quinoa thoroughly under cold water. Simmer in broth for 15 minutes until fluffy. Let cool completely.
2. 2. Season chicken with salt and pepper. Sear in a pan over medium heat until cooked through. Dice into bite-sized pieces.
3. 3. In a large bowl, whisk the olive oil, lemon juice, salt, and pepper to create the dressing.
4. 4. Combine the quinoa, chicken, and vegetables in the bowl. Toss gently until well coated. Garnish with fresh parsley.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, it stores well in the fridge for up to 3 days. Add the dressing just before serving to keep it fresh.

Is this gluten-free?

Absolutely. Quinoa is naturally gluten-free.

What can I substitute for chicken?

Chickpeas or firm tofu are excellent plant-based alternatives.