Salads > Salads for Special Diets > Gluten-Free Salads (as main course) > Salads Focusing on Vegetables and Protein

Quinoa Salad with Grilled Chicken and Roasted Vegetables

A vibrant and satisfying gluten-free salad packed with protein and nutrients. This salad features fluffy quinoa, tender grilled chicken, and a medley of roasted vegetables, all tossed in a light and flavorful vinaigrette. Perfect as a main course for a healthy and delicious meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 1 cup Quinoa
  • 2 medium Chicken Breast
  • 1 cup Broccoli Florets
  • 1 medium Bell Pepper (any color)
  • 1/2 medium Red Onion
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic
  • to taste Salt
  • to taste Black Pepper

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Cut the broccoli into florets, the bell pepper into strips, and the red onion into wedges. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.

Grill the Chicken

While the vegetables are roasting, grill the chicken breasts. Preheat your grill to medium-high heat. Brush the chicken breasts with a little olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice into strips or cubes.

Make the Vinaigrette

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken. Pour the vinaigrette over the salad and toss gently to combine. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal Protein: 12-15g Fat: 8-10g Carbohydrates: 15-20g Fiber: 3-4g

Other Considerations for Nutrition

Nutritional values may vary based on the specific ingredients used and portion sizes. Grilling chicken instead of frying reduces fat content. Using organic vegetables enhances the nutritional benefits.

← Quinoa Salad with Black Beans, Corn and Avocado Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing →

FAQ

  • Can I use other vegetables in this salad?

    Yes, feel free to substitute or add other vegetables like zucchini, carrots, or sweet potatoes. Adjust the roasting time as needed.
  • Can I make this salad vegetarian?

    Absolutely! Simply omit the chicken and add chickpeas or black beans for a plant-based protein source.
  • How long will this salad last in the refrigerator?

    This salad will keep well in the refrigerator for up to 3 days. Store it in an airtight container.