Idaho Herb-Infused Quinoa Chicken Salad
This Idaho Quinoa and Herb Chicken Salad is a vibrant blend of protein-packed quinoa, herb-marinated grilled chicken, and an array of fresh vegetables. Bursting with flavor from freshly chopped herbs, this light yet satisfying meal is perfect for lunch or as a side dish at dinner. Wholesome, nutritious, and easy to prepare, it’s a true celebration of Idaho’s natural bounty.
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 lb chicken breast, boneless, skinless
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup parsley, chopped
steps
- 1.
In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- 2.
In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper.
- 3.
Place chicken breasts in a resealable plastic bag and pour the herb marinade over them. Seal and marinate for at least 30 minutes in the fridge (up to 4 hours if desired).
- 4.
Preheat the grill or a skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest for 5 minutes before slicing.
- 5.
In a large mixing bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, red onion, parsley, and sliced chicken. Toss gently to mix.
- 6.
Drizzle any leftover marinade over the salad, and season with additional salt and pepper if needed. Serve immediately or chill in the refrigerator for later.
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