Ingredients
- 2 cup quinoa
- 3 ½ cup vegetable broth
- 2-3 chicken breasts
- 1 tablespoon olive oil
- 1 can chickpeas (15.5 oz)
- 1 pint cherry tomatoes, quarters
- 2 avocados, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 english cucumber, sliced and quartered
- 1 medium red onion, diced
- 6 oz crumbled feta cheese
- ⅔ cup fresh parsley, chopped
Chicken Seasoning
- ¾ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried dill
Chickpea Seasoning (optional)
- salt
- ground black pepper
- garlic powder
Dressing
- ¼ cup olive oil
- 6 tablespoon fresh lemon juice
- 3 tablespoon apple cider vinegar
- 2 tablespoon honey
- 3 teaspoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried dill
- ¼ teaspoon dried basil
Instructions
- Quinoa: Rinse the quinoa off in a strainer, and then add it to a large sauce pan. Add the vegetable broth, and bring it to a boil. Cover with a lid and turn down the heat to simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
- Chicken: Mix the chicken seasoning together in a small bowl. Add the olive oil to a large skillet and put on medium-high heat. Pound out the chicken so it's ½-3/4 inch thick. Sprinkle each side of the chicken with the seasoning. Add the chicken to the pan once it's hot. Cover the pan with a lid and cook for 3-4 minutes, or until the chicken is golden-brown on the bottom. Flip, and cook for another 3-4 minutes, or until the meat reaches an internal temperature of 165° F. Move the chicken to a plate and cover. Let it sit for about 10 minutes before cutting into bite-sized pieces.
- Chickpeas (optional)*: Heat a tablespoon of olive oil in a small frying pan on medium heat. Drain and rinse the chickpeas, then add them to the frying pan. Sprinkle with salt, pepper, and garlic powder. Cook until they turn golden brown, stirring occasionally.
- Dressing: Whisk all ingredients together in a small bowl and set aside.
- Assembly: Add the quinoa, chicken, chickpeas, cherry tomatoes, avocados, red bell pepper, orange bell pepper, cucumber, onion, feta cheese, and parsley to a large bowl. Mix well. Add the dressing**, and mix until dressing is evenly distributed throughout. Serve immediately. Enjoy!
Notes
*I saute the chickpeas if I have some extra time. However, you can drain the can of chickpeas, rinse, then add them to the salad as is.
**If you aren't planning on having tons of leftovers, go ahead and mix all of the dressing in. However, if you are planning to eat this several times over the span of a few days, I recommend only adding a little bit of dressing to the serving that you are planning to eat.