YOUR SOLIN GENERATED RECIPE
Mediterranean Quinoa Salad with Chickpeas
Tender grilled chicken and protein-packed chickpeas tossed with fluffy quinoa and crisp cucumbers in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.5 cup canned chickpeas
0.5 cup cucumber
0.25 cup cherry tomatoes
2 tbsp red onion
1 tsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium heat until cooked through.
Let the chicken rest for 5 minutes before slicing into bite-sized strips.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, and remaining salt and pepper until emulsified.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Top with the sliced chicken and fresh parsley before serving.