Grilled Chicken Quinoa Salad
This is a one-bowl wonder of quinoa, grilled chicken and corn, red bell peppers, pine nuts, basil and feta cheese. It’s as perfect for a light meal as it is served at a summer potluck!
- 4 tablespoons olive oil , divided
- 1 cup uncooked quinoa (I used rainbow quinoa)
- 2 ½ teaspoon salt , divided, plus more to taste
- 2 cups chicken or vegetable broth
- 1 lb boneless chicken breasts or thighs
- ¼ teaspoon black pepper , plus more to taste
- 2 ears corn on the cob
- 1 red bell pepper , chopped
- ¼ cup pine nuts , toasted
- ⅓ cup feta cheese
- 1 small bunch basil , chopped
Warm 1 tablespoon of olive oil to a small saucepan set over medium heat. Add the quinoa and 1 teaspoon of the salt and stir until combined. Add the chicken or vegetable stock and bring to a boil.
Reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit covered for 5 more minutes. Fluff with a fork.
Season chicken breasts with 1 teaspoon salt and the pepper. Cook on a grill preheated to medium high until internal temperature reaches 160°F, about 12-17 minutes depending on the size of the chicken breasts. Remove from grill and let cool slightly. Chop into ½ inch pieces.
While the chicken is cooking, brush the corn cobs with 1 tablespoon olive oil and sprinkle with some salt and pepper.
Place on the grill and cook for 5-7 minutes, rotating every few minutes. Remove from grill and use a knife to remove corn kernels from the cob.
To assemble the salad, in a large bowl combine the quinoa, chicken, corn, red pepper, pine nuts, half of the feta cheese and half of the basil. Garnish with remaining cheese and basil. Serve warm or cold.
Calories: 309kcal | Carbohydrates: 20g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 1074mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2mg