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A Wholesome Delight: Grilled Chicken with Quinoa Salad

1 hour and 10 minutes Cook
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In the ever-evolving world of culinary delights, few dishes offer the perfect balance of nutrition, flavor, and satisfaction quite like Grilled Chicken with Quinoa Salad. Drawing inspiration from ancient grains and culinary traditions, this recipe seamlessly blends modern culinary techniques with wholesome ingredients, resulting in a dish that is as visually appealing as it is delectable.

Historical Context: Quinoa, hailed as the “mother of all grains” by the Incas, has been cultivated for thousands of years in the Andes region of South America. Its impressive nutritional profile, complete with protein, fiber, and various vitamins and minerals, has earned it a prominent place on modern menus. Grilling, on the other hand, is a culinary technique that dates back to our ancestors who discovered the magic of cooking food over an open flame.


1. Prepare the Quinoa:

  • In a medium saucepan, bring the water or chicken broth to a boil.
  • Add the rinsed quinoa and a pinch of salt.
  • Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
  • Remove from heat and let it sit, covered, for an additional 5 minutes. Then, fluff with a fork and let it cool.

2. Grill the Chicken:

  • Preheat the grill or grill pan over medium-high heat.
  • Season the chicken breasts with salt, pepper, and dried oregano.
  • Grease the grill grates with a bit of oil to prevent sticking.
  • Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
  • Once cooked, remove the chicken from the grill and let them rest for a few minutes before slicing.

3. Prepare the Salad:

  • In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.

4. Prepare the Dressing:

  • In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.

5. Assemble the Dish:

  • Pour the dressing over the quinoa salad and toss gently to coat all the ingredients.
  • Divide the quinoa salad among serving plates.

6. Serve:

  • Top each plate of quinoa salad with slices of grilled chicken.
  • Sprinkle crumbled feta cheese over the chicken and salad.
  • Garnish with additional chopped parsley if desired.

Conclusion: Grilled Chicken with Quinoa Salad is more than just a meal; it’s a culinary journey that marries tradition with innovation. As you savor the tender chicken infused with smoky grill marks and the vibrant quinoa salad bursting with colors and flavors, take a moment to appreciate the centuries-old roots of quinoa and the timeless charm of grilling. This dish not only tantalizes the taste buds but also nourishes the body, making it a true masterpiece in the world of gastronomy.


prep time
1 hour and 10 minutes
cooking time
1 hour and 10 minutes
4 servings
total time
1 hour and 10 minutes


  • Grill or grill pan

  • Medium saucepan with lid

  • Mixing bowls

  • Whisk

  • Chef's knife

  • Cutting board

  • Tongs


  • 4 boneless, skinless chicken breasts

  • 1 cup quinoa, rinsed and drained

  • 2 cups water or chicken broth

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1 red bell pepper, diced

  • 1/4 red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup feta cheese, crumbled

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Salt and pepper to taste


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