Moroccan Quinoa Salad with Grilled Chicken – Gluten-Free & Easy to Make!

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 4 boneless, skinless chicken breasts
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let cool.
2. Preheat grill to medium high heat. Season chicken breasts with salt, pepper, and half of the spices (cumin, coriander, and smoked paprik
3. . Grill for 6 7 minutes per side or until fully cooked. Let rest for a few minutes, then slice into strips.
4. In a large bowl, whisk together olive oil, lemon juice, remaining spices, salt, and pepper. Add cooled quinoa, chopped cilantro, almonds, cranberries, chickpeas, bell pepper, and cucumber. Toss gently to combine.
5. To serve, divide the quinoa salad among 4 plates and top with grilled chicken strips. Garnish with additional cilantro, if desired.

Chef’s Insight

Use a mix of colors and textures in your quinoa salad for an appetizing presentation.

Notes

Use fresh ingredients for the best results. You can adjust the amount of spices to your personal taste preference.