Mediterranean Quinoa Salad with Chicken
Equipment
- 1 knife
- 1 cutting surface/board
Ingredients
- 4 cups cooked quinoa
- 2-3 cups chopped, cooked chicken
- 1 1/2 cups chopped tomatoes or halved if using grape or cherry tomatoes
- 1 1/2 cups chopped cucumber with or without peel. up to you!
- 2-3 tbsp fresh dill or fresh parsley minced
- 1-2 lemons juice
- 1/4 cup extra virgin olive oil
- sea salt to taste
- black pepper to taste
- your favorite hummus
Optional Toppings and Add-ins
- olives
- sundried tomatoes
- baba ganousch
- pita bread or pita chips
- bed of greens spinach or arugula
Instructions
- Cook the quinoa and chicken, if you haven't already.
How to Cook Quinoa in the Instant Pot
- Place 2 cups of quinoa and 2 1/2 cups of water in the Instant Pot. Drizzle some extra virgin olive oil on top for flavor and mix together well. Lock the lid, and press the "Rice" function for 8 minutes. Once cooked, let cool to room temp (or chill) before using in this recipe.
- If cooking quinoa on the stovetop, cook 2 cups of dried quinoa according to the package instructions.
To Assemble the Salad
- Place 4 cups of cooked quinoa into a large mixing bowl.
- Chop the chicken into small bite size pieces and add to the quinoa. Chop the tomato and cucumber into small bite size pieces as well, and add to the bowl.
- Mince the fresh dill or fresh parsley finely, and add to the bowl. Mix everything together well. At this time, assess if you want to add more of any of the ingredients to suit your preference.
- Add the juice from 1-2 lemons to the bowl. Add the olive oil, salt, and pepper. Stir everything thoroughly. Then taste to see if you want to add any more seasonings or lemon juice.
- Best served chilled or at room temperature.
- Top each serving with a dollop of your favorite hummus and any additional toppings that you would enjoy!