Chicken Salad Recipe

Quinoa Preparation

Start by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from the heat and let it sit covered for 5 minutes. Fluff the cooked quinoa with a fork.

Vegetable Preparation

While the quinoa is cooking, dice 1 cucumber, 1 bell pepper (any color), and halve 1 cup of cherry tomatoes. Also, finely chop 1/4 cup of red onion.

Dressing Preparation

For the dressing, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.

Combining Ingredients

In a large mixing bowl, combine the cooked quinoa with the diced vegetables. Pour the dressing over the salad and mix well. For an added touch, incorporate 1/2 cup of feta cheese (omit for vegan option) and 1/4 cup of chopped fresh parsley. Adjust the seasonings to your taste, add more salt and pepper if needed.