Lemon Herb Quinoa with Grilled Chicken

A warm quinoa side with grilled chicken, fresh herbs, lemon, and a light vinaigrette. The quinoa stays fluffy, the chicken is seasoned simply, and the finish is clean and aromatic.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 180 g quinoa rinsed
• 360 ml water for cooking quinoa
• 3 g salt divided
• 15 ml olive oil divided
• 2 cloves garlic cloves minced
• 0.5 each lemon zested and juiced
• 2 g salt divided
• 1 g black pepper divided
• 5 ml olive oil divided
• 450 g boneless skinless chicken breasts trimmed and cut into 3 cm pieces
• 1 g black pepper divided
• 10 ml olive oil divided
• 0.5 each lemon zested and juiced
• 15 g flat-leaf parsley chopped
• 8 g fresh dill chopped
• 40 g feta cheese crumbled
• 1 g salt divided

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer. Combine the quinoa, water, and 3 g of the salt in the saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed and the grains are tender with visible little germ rings, about 15 minutes. Quinoa is tender and the pot looks dry on top; the grains have opened slightly.
2. Remove the pan from the heat and let the quinoa stand covered for 5 minutes. Fluff with a fork and spread it in a wide bowl so it cools slightly while you grill the chicken. Quinoa is fluffy, steam has mostly subsided, and the grains separate easily.
3. In a medium bowl, toss the chicken with 15 ml of the olive oil, the garlic, half the lemon juice, 2 g of the salt, and 1 g of the black pepper. Let it sit while the grill heats, about 10 minutes. Chicken pieces look evenly coated and glossy.
4. Heat a grill pan over medium-high heat or preheat an outdoor grill to medium-high. Grill the chicken pieces in a single layer, turning once or twice, until browned and the thickest pieces reach 74°C, about 6 to 8 minutes total. Chicken is browned on the outside and the center is no longer pink; a thermometer reads 74°C.
5. In the bowl with the quinoa, add the remaining olive oil, the remaining lemon juice, the lemon zest, parsley, dill, and the remaining salt. Fold in the grilled chicken. Taste and adjust with a little more pepper only if needed from the measured amount already allocated. The salad is evenly coated, fragrant with herbs and lemon, and lightly glossy.
6. Transfer to a serving dish and top with feta if using. Serve warm or at room temperature. The dish is ready with distinct grains, juicy chicken, and fresh herb aroma.