Mediterranean Keto Quinoa Salad with Lemon Vinaigrette

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 lb boneless, skinless chicken breasts
• 1/2 cup chopped almonds
• 1/2 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted and halved
• 3 cups baby spinach
• Salt and pepper, to taste
• Lemon Vinaigrette (see recipe below)

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 12 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork. While the quinoa cooks, season the chicken breasts with salt and pepper to taste. Grill over medium heat for about 6 7 minutes per side or until cooked through. Let rest for a few minutes, then slice into strips. In a large bowl, combine the cooked quinoa, grilled chicken, almonds, feta cheese, cherry tomatoes, cucumber, Kalamata olives, and baby spinach. Toss gently to combine. Drizzle with Lemon Vinaigrette and toss again to evenly distribute the dressing.

Chef’s Insight

For extra flavor, try using chicken marinade with lemon herbs.

Notes

This recipe is customizable based on personal preference and dietary restrictions. Feel free to swap out ingredients or adjust portion sizes.