Savory Quinoa Salad with Grilled Chicken

A chilled grain salad built from quinoa, grilled chicken, and chopped vegetables, then dressed with a lemon-Dijon vinaigrette. It can be served slightly warm or at room temperature as a substantial side.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

• 360 g dry quinoa rinsed
• 720 ml water for cooking quinoa
• 6 g fine salt for cooking quinoa
• 900 g boneless skinless chicken breasts trimmed
• 4 g fine salt divided
• 2 g black pepper divided
• 2 g garlic powder for chicken seasoning
• 15 ml olive oil divided
• 60 ml lemon juice freshly squeezed
• 4 g lemon zest finely grated
• 15 g Dijon mustard for vinaigrette
• 10 g honey for vinaigrette
• 20 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 300 g cucumber diced
• 300 g cherry tomatoes halved
• 120 g red onion finely diced
• 20 g flat-leaf parsley leaves chopped
• 20 ml olive oil divided

Instructions

1. Cook the quinoa: combine the rinsed quinoa, water, and 6 g salt in a medium pot. Bring to a boil, cover, reduce to low, and simmer until the grains are tender and the germ has released, about 15 minutes. Remove from the heat and rest, covered, for 5 minutes, then fluff and spread on a tray to cool. The quinoa is tender, the liquid is absorbed, and the grains are fluffy rather than wet.
2. While the quinoa cooks, season the chicken with 4 g of the salt, 2 g of the black pepper, and the garlic powder. Toss with 15 ml of the olive oil. The chicken is evenly coated with seasoning and lightly glossy.
3. Heat a grill pan or skillet over medium-high heat. Cook the chicken until browned and the thickest part reaches 74°C, about 4 to 6 minutes per side depending on thickness. Rest 5 minutes, then dice into bite-size pieces. The chicken is browned outside, juicy inside, and reads 74°C at the center.
4. In a large bowl, whisk the lemon juice, lemon zest, Dijon mustard, honey, the remaining 20 ml olive oil, the remaining 3 g salt, and the remaining 1 g black pepper. The vinaigrette looks emulsified and slightly thickened.
5. Add the cooled quinoa, diced chicken, cucumber, cherry tomatoes, red onion, and parsley to the bowl. Toss thoroughly so the dressing coats everything evenly. If the salad seems dry, add the remaining 20 ml olive oil only if needed for moisture. The salad is evenly dressed and the ingredients are distributed throughout.
6. Taste and adjust with a small pinch of additional salt only if needed from the existing seasoned components, then serve slightly chilled or at room temperature. The salad tastes bright, savory, and balanced, with distinct grains and crisp vegetables.