Roasted Chicken & Vegetable Quinoa Salad

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups of water or chicken broth (to enhance the extra flavor)
• 2 boneless, skinless chicken breasts
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil (for roasting veggies)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped (or cilantro or basil for different flavors)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice (or balsamic vinegar)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard (optional for a creamy texture)
• Salt and black pepper, to taste

Instructions:

1: Cook the Quinoa

Begin by rinsing the quinoa under cold water to wash away any bitterness. In a medium saucepan, combine the rinsed quinoa with water or chicken broth for added flavor. Bring the mixture to a boil. Once it starts boiling, cover the pot and reduce the heat to a low simmer. Let it cook for about 15 minutes, or until the quinoa absorbs all the liquid and is tender. Remove from heat, fluff with a fork, and set it aside to cool.

2: Roast the Chicken and Vegetables

While the quinoa is cooling, preheat your oven to 400°F (200°C). For a deliciously seasoned protein, coat the chicken breasts with paprika, garlic powder, salt, and pepper. Place them on a baking sheet. In a separate bowl, toss diced zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper. You can place the vegetables on the same baking sheet as the chicken, or use a separate one if you prefer. Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and vegetables are tender. Let the chicken cool for a few minutes, then slice it into bite-sized pieces. Your roasted chicken is ready.

3: Make the Lemon Garlic Dressing

As the chicken and vegetables roast, make a quick and flavorful dressing. In a small bowl or jar, whisk together olive oil, lemon juice (or red wine vinegar), minced garlic, salt, and pepper until everything is well combined. This dressing will add a refreshing zest to the salad.

4: Assemble the Quinoa Salad

In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and fresh cherry tomatoes, halved. Place the sliced chicken on top for an appealing presentation. Next, drizzle the lemon garlic dressing over the salad, and gently toss to ensure all ingredients are evenly coated.

5: Garnish and Serve

For a finishing touch, sprinkle fresh parsley over the salad for added color and flavor. Give the salad a final gentle toss, then serve immediately for a warm quinoa salad or refrigerate for up to a day if you prefer a chilled, make-ahead meal.

Variations:

• Avocado: Add diced avocado for creaminess.
• Feta or Goat Cheese: Crumble some feta or goat cheese for extra flavor.
• Greens: Toss in some spinach or arugula for added freshness.
• Nuts/Seeds: Sprinkle toasted almonds, pumpkin seeds, or sunflower seeds for a crunchy texture.