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To make Lemon Herb Quinoa Chicken Salad, gather these key ingredients: - 1 cup quinoa, rinsed - 2 cups water or chicken broth - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - Salt and pepper, to taste - Juice and zest of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 cucumber, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/4 cup feta cheese, crumbled (optional) - Fresh parsley, chopped for garnish These ingredients create a bright, fresh taste. The quinoa is full of protein. The chicken adds a hearty touch. The lemon, herbs, and vegetables bring a refreshing zing. You can change the recipe to fit your taste. Here are some ideas: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap feta cheese with avocado for a creamier texture. - Add bell peppers for extra crunch and color. - Use fresh herbs like basil or cilantro instead of dried ones. These swaps keep the dish fun and exciting, making it your own. Each serving of this salad offers a great balance of nutrients. Here’s a breakdown: - Calories: Approximately 350 - Protein: 30 grams - Carbohydrates: 40 grams - Fat: 10 grams - Fiber: 5 grams This salad is not just tasty; it’s also filling and healthy. You get protein from chicken and quinoa, plus vitamins from veggies. Enjoy this meal knowing you’re fueling your body right! {{ingredient_image_1}} Start by rinsing 1 cup of quinoa under cold water. This step helps remove any bitterness. Next, put the quinoa in a medium pot. Add 2 cups of water or chicken broth for flavor. Bring it to a boil over high heat. After it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid. Once done, fluff it with a fork and set it aside to cool. Take 2 boneless, skinless chicken breasts. Use a cutting board to prepare them. Drizzle 1 tablespoon of olive oil over the chicken. Season with salt and pepper. Sprinkle 1 teaspoon of dried oregano and 1 teaspoon of dried thyme on top. Heat a skillet over medium heat. Place the chicken in the skillet. Cook for about 6 to 7 minutes on each side. Make sure the chicken is no longer pink in the center. Once cooked, remove it from heat and let it rest. Slice the chicken into bite-sized pieces after a few minutes. Grab a large bowl for mixing. Add the cooled quinoa, diced cucumber, halved cherry tomatoes, and finely chopped red onion. Place the sliced chicken on top of the salad mix. For a fresh burst of flavor, drizzle with the juice and zest of 1 large lemon. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Gently toss everything together until it’s well combined. Taste and adjust seasoning with salt and pepper if needed. Finally, garnish with freshly chopped parsley before serving. Enjoy your fresh and tasty Lemon Herb Quinoa Chicken Salad! To cook quinoa well, rinse it first. This removes any bitter taste. Use a 2:1 ratio of water or broth to quinoa. Bring the liquid to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Once done, fluff it with a fork. Let it cool before adding to your salad. To keep chicken juicy, use boneless, skinless breasts. Season them with olive oil, salt, and pepper. Cook the chicken in a hot skillet for about 6-7 minutes on each side. This method seals in the moisture. Let it rest for a few minutes before slicing. This helps keep the juices inside. Enhance your salad with fresh lemon juice and zest. The lemon brightens the dish. Use dried oregano and thyme for a nice herbal touch. Adding diced cucumber and cherry tomatoes gives a fresh crunch. If you like, sprinkle feta cheese on top for creaminess. Finish with fresh parsley to add color and flavor. Pro Tips Perfectly Cooked Quinoa: Ensure you rinse the quinoa thoroughly before cooking to remove any bitterness from the saponins. This will result in a light and fluffy texture. Juicy Chicken: To keep the chicken moist, let it rest for a few minutes after cooking before slicing. This helps the juices redistribute throughout the meat. Fresh Ingredients: For the best flavor, use fresh herbs and ripe vegetables. This will enhance the overall taste of your salad and provide a vibrant presentation. Meal Prep Friendly: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just keep the feta and parsley separate until serving to maintain freshness. {{image_2}} You can easily make this salad vegetarian or vegan. Replace the chicken with chickpeas or grilled tofu. Both options add protein and a nice texture. Use vegetable broth instead of chicken broth when cooking quinoa. This keeps the flavor rich without meat. For a vegan version, skip the feta cheese or use a plant-based cheese substitute. If you have allergies, there are great swaps. Instead of quinoa, try brown rice or farro for the base. If you can’t have dairy, leave out the feta cheese. You might also use nutritional yeast for a cheesy flavor. For a gluten-free option, ensure your broth is gluten-free. Always check labels when using packaged ingredients. Feel free to switch up the herbs! Instead of oregano and thyme, use basil or dill for a fresh twist. You can even add fresh mint for a bright taste. For dressings, a balsamic vinaigrette or tahini dressing can change the whole dish. Experimenting with flavors keeps your meals exciting and new. After enjoying your Lemon Herb Quinoa Chicken Salad, store any leftovers in an airtight container. Place it in the fridge. This keeps the salad fresh and tasty for later. If you want to reheat your salad, do it gently. Use a microwave on low heat. Stir the salad every 30 seconds to avoid hot spots. You can also let it sit at room temperature for a bit. This helps the flavors come back to life. Most of the ingredients in this salad last well. Cooked quinoa will stay good in the fridge for about 3 to 5 days. Cooked chicken lasts for 3 to 4 days. Fresh veggies like cucumber and tomatoes are best eaten within 2 to 3 days. Always check for signs of spoilage before eating leftovers. Yes, you can easily meal prep this salad. I recommend making a big batch on the weekend. Store it in airtight containers. It keeps well in the fridge for up to four days. Just make sure to add the dressing right before eating. This keeps everything fresh and tasty. To make this salad more filling, try adding extra protein. Chickpeas, black beans, or diced avocado work great. You can also toss in some nuts or seeds for crunch. Adding more veggies, like bell peppers or carrots, boosts the nutrition too. This salad takes about 40 minutes to make. Prep time is around 20 minutes. Cooking the quinoa and chicken takes the rest of the time. It's quick and easy, perfect for a busy weeknight dinner or a healthy lunch. This blog post covered everything you need to make a tasty Lemon Herb Quinoa Chicken Salad. You learned about the main and optional ingredients, how to cook quinoa, and prepare juicy chicken. I shared tips for flavor and variations for different diets. Remember to store leftovers properly to keep them fresh. With these steps, you can enjoy a healthy meal any time. Make this salad your own and enjoy!

Lemon Herb Quinoa Chicken Salad

A refreshing salad featuring quinoa, chicken, and vibrant vegetables, dressed with lemon and herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 large lemon, juice and zest
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 2 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 4 red onion, finely chopped
  • 1 4 cup feta cheese, crumbled (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a medium pot, combine rinsed quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and allow it to cool.
  • Season chicken breasts with olive oil, salt, pepper, dried oregano, and dried thyme.
  • Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
  • In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, and red onion.
  • Add the sliced chicken on top. Then drizzle with lemon juice, lemon zest, and a sprinkle of feta cheese if using. Toss everything gently until combined.
  • Adjust seasoning with additional salt and pepper if needed.
  • Garnish with freshly chopped parsley before serving.

Notes

Feta cheese is optional but adds a nice flavor.
Keyword chicken, healthy, lemon, quinoa, salad