Grilled Chicken and Quinoa Salad
2 chicken breasts
1 clove garlic, minced
Oregano, salt, and pepper (to taste)
For the Salad:
1/4 cup dry quinoa (50 g)
A handful of black olives, sliced
1 cucumber, diced
1 tomato, diced
Juice of 1/2 lemon
2 tbsp feta cheese in herb-infused oil
Slice each chicken breast in half lengthwise to create thin cutlets.
Season the chicken with salt, pepper, and oregano.
Preheat the grill over medium-high heat.
Grill the chicken cutlets for about 5-7 minutes on each side, brushing the minced garlic on the chicken during the last few minutes of grilling (avoid adding it too early to prevent burning).
Once cooked through, remove from the grill and let rest.
Rinse the quinoa under cold water to remove any bitterness.
In a pot, combine the rinsed quinoa with 1/2 cup of water.
Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until the quinoa is fluffy and the water is absorbed.
Remove from heat and let it cool.
While the quinoa is cooling, chop the cucumber and tomato, and slice the black olives.
In a large bowl, combine the cooled quinoa, diced cucumber, diced tomato, and sliced olives.
Once the chicken has cooled slightly, slice it into strips and add it to the quinoa salad.
Squeeze the juice of 1/2 lemon over the salad.
Top with feta cheese drizzled with its herb-infused oil.
Toss gently to combine all the ingredients.