Tuesday, April 8, 2014

Weeknight Dinner: Mediterranean Chicken Quinoa Salad

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The weather isn't even that warm right now in New York but I am all about springtime.  I think it has to be the fact that we just turned the calendar, too quickly, this time to April.  April is supposed to be springtime right?  That's what I tell myself when I put my winter coat on (again) and trudge to work.  You don't trudge in spring - it's more like a stroll.  But I am still trudging.

If I can't make the weather cooperate with my springtime agenda, at least I can make our meals feel more like spring!  As you know, due to sister M's impending nuptials (um, still 10 months away) but also my ability to never stop eating delicious foods, I have about 10ish pounds to lose before I can wear a bridesmaids dress and walk down the aisle with my two absolutely svelte and gorgeous sisters.  So I've been utterly focused on delicious dinners that don't pack on the pounds.

Emphasis on delicious of course.  Plus, now that I'm eating 1-2 dinners a week at work, and subject to whatever is purchased, I have to put some extra thought into the few weeknight meals I get to eat at home.  Oh, and don't feel bad for John.  He's having a lovely time enjoying leftovers or getting to eat from his favorite neighborhood restaurants.
Mediterranean Chicken Quinoa Salad (adapted from Everyday Reading)
Serves:  4
1 cup uncooked quinoa
2 cups water
1 chicken breast
2 teaspoons black pepper
2 teaspoons salt
6 ounces cherry tomatoes, cut in half
2 cups baby spinach
1/3 cup shallot, diced fine
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced well
1 avocado, sliced thin
1/2 cup crumbled feta cheese

Preheat the grill to medium-high heat.  Rinse the quinoa and put it in a pot with 2 cups water.  Bring to a boil.  Then, cover, reduce heat to low, and cook 15-20 minutes until the water is completely absorbed.  Remove from heat and set aside.

Meanwhile, season the chicken with half of the salt and pepper.  Grill 3-5 minutes, per side, until cooked through.  Slice into thin slices and set aside. 

Toss the tomatoes, spinach and shallot together in a large mixing bowl. Add the quinoa and chicken, stir well.

Whisk the lemon juice, olive oil, vinegar, salt, and pepper together in a small bowl or cup, then drizzle over the quinoa and mix well to coat.

Gently top with the avocado and feta, salt and pepper to taste and serve.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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