YOUR SOLIN GENERATED RECIPE
Mediterranean Quinoa Salad with Chickpeas
Tender grilled chicken and nutty quinoa tossed with crisp cucumbers and salty feta in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
0.5 cup cooked quinoa
0.25 cup canned chickpeas
4 oz grilled chicken breast
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
2 tbsp fresh parsley
1 tbsp lemon juice
0.5 tbsp extra virgin olive oil
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 oz feta cheese
PREPARATION
Rinse and drain the canned chickpeas thoroughly in a fine-mesh sieve.
Dice the pre-grilled chicken breast into uniform bite-sized pieces.
In a large mixing bowl, combine the cooked quinoa, chickpeas, chicken, diced cucumber, halved cherry tomatoes, and minced red onion.
In a small glass jar or bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, sea salt, and black pepper until the dressing is emulsified.
Pour the dressing over the salad and toss gently to ensure every ingredient is evenly coated in the bright vinaigrette.
Fold in the fresh chopped parsley and crumbled feta cheese just before serving to maintain their texture and flavor.