- 1.5 cups quinoa uncooked or 4 cups cooked
- 2 medium chicken breasts diced into bite-sized pieces
- Juice of ½ lemon
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 1.5 tablespoons olive oil for cooking
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced red or green
- ¼ red onion sliced
- ½ cup black olives
- ¼ cup chopped mint
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon salt
- ½ cup crumbled or cubed feta
- ½ cup Greek yogurt
- Extra parsley and mint
- A handful of nuts such as pistachios, walnuts, or almonds
- To serve this dish quickly, start by cooking the quinoa and marinating the chicken concurrently. While the quinoa is simmering, pan-fry the chicken for a simple and fast meal. Chop and prepare the salad ingredients during this time to save time. For make-ahead preparation, cook the quinoa and marinate the chicken in advance and refrigerate for up to 2-3 days. The salad is best when fresh but washing the veggies and herbs ahead can speed up assembly.
