How To Make Chicken & Quinoa Salad with Beetroot Yogurt
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups water
- 2 beetroots
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Mixed salad greens
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Fresh mint leaves, for garnish
Instructions
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Preheat your grill or stovetop grill pan.
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Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 8-10 minutes per side, or until cooked through. Set aside to cool.
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In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until all the liquid is absorbed. Fluff with a fork and set aside to cool.
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Peel and grate the beetroots. In a small bowl, mix together the grated beetroots, Greek yogurt, lemon juice, olive oil, ground cumin, salt, and pepper to create the beetroot yogurt dressing. Set aside.
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Once cooled, slice the grilled chicken breasts into thin strips.
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In a large bowl, combine the cooked quinoa, sliced chicken, mixed salad greens, cherry tomatoes, cucumber, and red onion. Toss with the beetroot yogurt dressing until well coated.
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Serve the salad in individual bowls or on plates, garnished with fresh mint leaves.
Nutrition
- Calories : 320 kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 66mg
- Sodium : 120mg
- Total Carbohydrates : 31g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 31g
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