Chicken quinoa salad with peas and feta
User Reviews
5
Chicken quinoa salad with peas and feta
Description
Chicken quinoa salad with peas and feta features a base of cooked quinoa and bulgur wheat seasoned with bay leaf, lemon peel, and garlic for subtle aromatics. After cooking, frozen peas are added to retain a fresh snap and mild sweetness. The grilled chicken breasts are marinated in olive oil, lemon juice, smoked paprika, oregano, salt, and pepper, then cooked until golden and sliced.
The salad is assembled by combining the grains and peas with crumbled feta cheese, then dressed with olive oil and lemon juice for a light, citrusy finish. The tender, savory sliced chicken tops the salad, while cucumber slices add extra crispness. The interplay of textures—fluffy grains, creamy cheese, crisp vegetables, and meaty chicken—creates a balanced and satisfying dish.
This salad can be served at room temperature or chilled, making it adaptable for lunch, dinner, or picnics. It's a versatile combination of ingredients that work well together without heaviness.
Ingredients
For the quinoa and bulgur wheat
- 1 cup quinoa
- 1 cup bulgur wheat
- 1 bay leaf
- 1 lemon peel piece
- 1 garlic whole clove
- salt pinch
- 4 cups water or stock
- 1½ cups peas frozen
For the chicken
- 4 chicken breast Halved lengthwise (butterflied
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp oregano dried
- 1 tsp salt
- black pepper to taste
For the salad
- 1 cup feta cheese crumbled
- 1 cup pomegranate seeds
- 2 tbsp olive oil
- lemon juice of ½ lemon
- salt to taste
- black pepper to taste
- cucumber sliced, to serve
Instructions
- To cook the quinoa, combine with all the ingredients except for the peas in a saucepan and bring to a simmer. Allow to cook until the water has been absorbed then turn off the heat, add the peas and cover with a lid. Allow to steam for 10 minutes. Allow to cool to room temperature.
- For the chicken, combine all the ingredients and allow the chicken to marinade for 10-30 minutes.
- Grill/pan-sear the chicken until just cooked and golden brown on both sides. Remove from the pan and allow to cool to room temperature before slicing.
- To make the salad, combine the cooked and cooled quinoa mixture with the feta and peas then dress with olive oil and lemon and season to taste.
- Serve topped with the sliced chicken and cucumber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 762mg | 32% |
| Potassium | 717mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 163mg | 16% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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