Herbed Chicken and Quinoa Salad

A composed side salad with seasoned chicken, quinoa, and chopped vegetables folded together after the quinoa cools slightly. The dressing is whisked separately and tossed through at the end so the grains stay fluffy and the herbs stay bright.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g quinoa rinsed
• 480 ml water for cooking quinoa
• 3 g salt divided for quinoa cooking, chicken seasoning, and dressing
• 300 g boneless skinless chicken breast cut into 2 cm pieces
• 2 g salt divided for quinoa cooking, chicken seasoning, and dressing
• 2 g ground cumin for chicken seasoning
• 1 g black pepper divided
• 1 g dried oregano for chicken seasoning and dressing
• 12 ml olive oil divided for cooking chicken and dressing
• 150 g cucumber diced
• 180 g cherry tomatoes halved
• 40 g red onion finely diced
• 15 g fresh parsley chopped
• 8 g fresh mint chopped
• 30 ml lemon juice freshly squeezed
• 6 g garlic finely grated or minced
• 24 ml olive oil divided for cooking chicken and dressing
• 3 g salt divided for quinoa cooking, chicken seasoning, and dressing
• 0.5 g black pepper divided
• 1 g dried oregano for chicken seasoning and dressing

Instructions

1. Rinse the quinoa under cool water. In a medium saucepan, combine the quinoa, water, and 3 g of the salt. Bring to a boil, reduce to a low simmer, cover, and cook until the water is absorbed. The quinoa looks translucent, the spiral germ has opened, and no water remains in the pan.
2. While the quinoa cooks, toss the chicken with 2 g of the salt, cumin, 1 g of the black pepper, and half of the oregano. Heat 12 ml of the olive oil in a large skillet over medium-high heat and cook the chicken, turning occasionally, until browned and cooked through. The chicken is opaque at the center and reaches 74°C internally.
3. Transfer the chicken to a large bowl. Add the cucumber, cherry tomatoes, red onion, parsley, and mint. Fluff the cooked quinoa with a fork and add it to the bowl. The quinoa is tender but still separate, and the vegetables are evenly distributed.
4. In a small bowl, whisk the lemon juice, garlic, remaining 24 ml of olive oil, remaining 1 g of salt, remaining 0.5 g of black pepper, and remaining oregano until emulsified. Pour over the salad and toss gently to combine. The dressing lightly coats the grains and vegetables without pooling in the bowl.
5. Taste and adjust with a little more salt or lemon only if needed, then serve at room temperature or slightly warm. The salad tastes balanced, bright, and herbaceous, with chicken pieces fully cooked and the quinoa fluffy.