Ingredients
– 16 oz cooked chicken breast Adds the main protein and hearty bite
– 1 ½ cups uncooked quinoa Provides the base grain and fiber
– 2 cups chicken broth Boosts flavor while cooking quinoa
– ¾ cup water Helps quinoa cook tender and fluffy
– 2 cups fresh baby spinach, chopped (or tender kale leaves with stems removed) Adds nutrients and a mild, leafy flavor
– ½ cup red onion, finely chopped Brings a sharp, sweet-savory crunch
– ½ green pepper, finely chopped Adds crisp texture and freshness
– 1 whole red pepper, finely chopped Sweetens the salad and adds color
– ½ cup whole pitted Kalamata olives Adds salty, briny Mediterranean flavor
– ½ cup feta cheese, crumbled (regular or reduced-fat) Adds tangy creaminess
– ¼ cup fresh parsley, chopped Freshens the whole salad
– 1 cup peeled English cucumber, chopped Keeps it light and crunchy
– 3 Roma tomatoes, seeded and chopped Adds juicy Mediterranean sweetness
– 4 tbsp fresh lemon juice Provides bright acidity
– 6 tbsp balsamic vinegar Adds depth and gentle sweetness
– ¼ cup extra virgin olive oil Makes the dressing smooth and flavorful
– 1 tsp salt Enhances all flavors
– ½ tsp pepper Adds mild heat and balance
Instructions
1-Rinse the quinoa first: Rinse quinoa under cold water to remove bitterness. I like to rinse for about 1 to 2 minutes until the water runs clearer. This helps you avoid that bitter saponin taste.
2-Cook quinoa until fluffy: Cook quinoa in a mixture of chicken broth and water according to package directions, until fluffy, about 15 to 20 minutes. Then let it cool to room temperature. If you are making this ahead, spreading it on a tray can speed cooling.
3-Sauté the greens: Heat a medium nonstick skillet over medium heat and spray with olive oil cooking spray. Add chopped spinach and sauté until soft and wilted, then set aside to cool.
4-Mix base ingredients: In a large bowl, combine cooled quinoa and sautéed spinach. Keeping them cool helps prevent wilting and protects the feta texture.
5-Add the vegetables and toppings: Add chopped vegetables, parsley, cooked chicken, olives, and feta cheese. Toss gently to mix so you do not crush feta.
6-Whisk the dressing: Whisk together lemon juice, balsamic vinegar, olive oil, salt, and pepper. Taste once and adjust seasoning if needed.
7-Toss and finish: Pour dressing over the salad and toss gently to combine. For a lighter option, portion out dressing individually instead of tossing the whole bowl.
8-Serve or refrigerate: Serve immediately, or refrigerate for up to 24 hours. For best texture, combine right before serving when possible.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Always rinse quinoa thoroughly under cold water to remove bitter saponins.
❄️ Cool quinoa and spinach completely before mixing to prevent wilting veggies or melting feta.
🔪 Chop chicken and vegetables into small, even pieces for balanced, easy-to-eat bites.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-free, High Protein
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 449 kcal
- Sugar: 6g
- Sodium: 1038mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 71mg