Quinoa Salad with Greek Chicken
Makes
2
servings

Brighten up your dinner with this simple, healthy chicken and quinoa salad.

Serving Suggestion

  • Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

Nutritional Information

  • 370 calories, 16 g. fat, 150 mg. cholesterol, 250 mg. sodium, 27 g. carbohydrate, 3 g. fiber, 30 g. protein

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Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
Marinade
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon lemon juice
3 cloves garlic, chopped
1 1⁄3 pounds boneless, skinless chicken thighs


Salad
1 cup uncooked quinoa
2 cups water
1 1/2 cups diced orange bell pepper
1/2 cup minced red onion
1 tablespoon chopped fresh thyme
2/3 cup roughly chopped parsley
1 tablespoon honey
1/2 cup raisins
2/3 cup grated ricotta salata cheese
2 tablespoons crumbled feta cheese
1/2 cup chopped pitted Kalamata olives
Salt and black pepper to taste
1

Mix marinade ingredients in a large bowl. Add chicken thighs and marinate for at least 15 minutes. Heat a skillet over medium heat. Remove chicken from the marinade and place in the skillet; reduce heat to medium-low and turn thighs every 3 to 4 minutes, browning evenly until thoroughly cooked (about 15 minutes). While the chicken is cooking, heat water in a covered saucepan. Thoroughly rinse the quinoa in a fine mesh strainer. Once the water starts to boil, add the rinsed quinoa, lower heat and continue to cook, covered, for 15 to 20 minutes.

2

Remove cooked chicken thighs from the skillet and set aside. Add the peppers and onion to the remaining fat in the skillet and sauté 7 to 8 minutes, until soft, and add to the cooked quinoa. Stir in thyme, parsley, honey and raisins. Place warm quinoa salad on a large serving plate, and top with the chicken. Sprinkle with cheeses and olives.