Quinoa and Grilled Chicken Salad with Seasonal Veggies
A nutritious and satisfying salad made with organic quinoa, grilled chicken breast, and a mix of seasonal vegetables, topped with a light lemon vinaigrette. Packed with protein and essential vitamins.
Quinoa and Grilled Chicken Salad with Seasonal Veggies is a lunch recipe ready in about 35 minutes. Each serving has approximately 742 kcal, 56g protein, 74g carbs, 25g fat. It fits a high-protein diet.
Cook the organic quinoa according to package instructions and let it cool.
Grill the chicken breast until fully cooked, then slice it into strips.
In a large bowl, combine the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, and bell pepper.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Top with crumbled feta cheese before serving.