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Mediterranean-Style Chicken and Quinoa Salad recipe

Mediterranean-Style Chicken and Quinoa Salad recipe

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A quick and easy chicken salad. This dish consists of quinoa, chicken, red onions, green pepper, olives and Feta cheese, lightly tossed with a lemon and balsamic vinegar dressing.

433 people made this

IngredientsServes: 8

  • 475ml water
  • 2 chicken stock cubes
  • 1 clove garlic, smashed
  • 170g uncooked quinoa
  • 2 large chicken breasts, cooked, cut into bite size pieces
  • 1 large red onion, diced
  • 1 large green pepper, diced
  • 70g kalamata olives, chopped
  • 75g Feta cheese, crumbled
  • 4 tablespoons chopped fresh parsley
  • 4 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 150ml fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons olive oil

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring the water, stock cubes and garlic to the boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic and scrape the quinoa into a large bowl.
  2. Gently stir the chicken, onion, pepper, olives, Feta cheese, parsley, chives and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Cook's tip

You can also cook the quinoa in a rice cooker, if you have one.

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Reviews & ratingsAverage global rating:(582)

Reviews in English (419)

by chavaleh

Also made a couple of changes, but nothing major. Made it vegetarian, and added some chickpeas to make it more hearty. Also was out of red onion, so used regular onion instead. Excellent flavor, enjoyed this recipe a lot.-27 Jul 2009

by lazycook

You know, I always dislike those reviews that say: I changed this, I changed that, etc. HOWEVER, I am going to post one like that because I didn't have all of the ingredients necessary for the dish. Very, very good, even with my changes and omissions. I'm sure it'd be even better. We don't like peppers and onions so I skipped those. I sprinkled a little onion powder in the mix. I was all out of Balsamic Vinegar so I used Red Wine Vinegar instead. I had no fresh herbs so I skipped those too. I'm sure if I had all the ingredients it would have been even better. It was excellent.-13 Jul 2009

Mediterranean-Style Chicken and Quinoa Salad recipe - Recipes

Gone are those days, when salads were considered to be eaten as a side dish with a meal. Over the years, there has been a change in the way salads were relished. Now, salads are relished as a wholesome meal, which can be served any time. Mediterranean Chicken Salad is a tasty, healthy and easy to make recipe. This Mediterranean style salad is prepared using chicken breast chickpeas, black olives, bell pepper, lettuce, feta cheese, cucumber, red onion, and tomatoes. Chicken breasts are to be sauteed before adding to the salad. It is made with virgin olive oil and lemon juice dressing, which gives a tangy flavour to the salad. It has feta- cheese which is a good source of proteins and vitamins and also has a tangy taste. This flavourful salad can be served at kitty parties, anniversaries and potlucks. Your guests will love this scrumptious salad and won't stop complimenting you. It can also be packed for tiffins as it is quite fulfilling. Kids usually don't like having salads but they will fall in love with this one. Try this healthy and nutritious salad recipe at home and enjoy it with your loved ones.

3 Steps To Make Chicken And Quinoa

Sauté. You want to start by sautéing the onion with the spices. This step is super important, because it helps develop the flavor of the spices.

Chicken. Right after sautéing the spices with the onion, it’s time to add the chicken, so that it soaks up those flavors and actually gets cooked properly, you do not want to be eating uncooked chicken.

Quinoa. When the chicken is almost done it’s time to add the quinoa and the rest of the vegetables, and cook them for around 2-3 more minutes, so that the vegetables still have that fresh touch.

Great for lunch or dinner, and also packed with protein (20 grams!), not to mention tons of wonderful flavors. A few other favorite quinoa obsessions are Avocado Quinoa and Chickpea Salad, Black Bean Quinoa and Mango Salad and Quinoa Huevos Rancheros Bowl.

To make the grilled chicken extra flavorful, I like to marinate it overnight with lemon juice, garlic and fresh herbs like rosemary or oregano. This is great to bring to a potluck, to enjoy as a light meal. You can make the chicken and quinoa ahead if you wish, and mix everything together when you’re ready to eat.

Yes, warm food + raw food = epic salad creation.

The perfect summer salad has grilled ingredients served warm served with fresh raw veggies. This Mediterranean Quinoa Chicken Salad bowl is topped with grilled chicken, sautéed onions and mushrooms and a zesty herb dressing.

This recipe was inspired by an old recipe on the blog, Mediterranean Pasta Salad, and I decided to give it a major upgrade and post a whole new recipe!

Because Mediterranean Quinoa Chicken Salad tho.

It’s satisfying, nourishing, and oh so healthy…. hope you dig into a bowl of this Mediterranean Quinoa Chicken Salad very soon.

Oh and because today is National Walnut Day, my friends over at California Walnuts are sharing this resource, Make Your Meals Mediterranean, to help people how to make small, specific changes to get closer to a Mediterranean-style of eating even when they aren’t living near the Mediterranean sea.

Let’s Make Chickpea Quinoa Salad!

  1. Cook the quinoa: This can be done up to three days in advance. First of all, rinse your quinoa! It’s really important to rinse your quinoa thoroughly or it can be kind of bitter. Cook the quinoa according the package directions. Usually this means add the quinoa to water, bringing it to a boil and then letting it simmer.
  2. Tip! One trick I use to make quinoa a little bit more flavorful is to swap out the water with a low-sodium chicken stock. Also, I cook the quinoa just until the water is absorbed, fluff it with a fork and then cover it again, remove it from the heat and let it sit for another 5-10 minutes. This helps to absorb any remaining moisture and make the quinoa extra fluffy.
  3. Storing: If you don’t make the quinoa in advance, you can spread the quinoa on a baking sheet and pop it into the fridge until it’s chilled.
  4. Prep the veggies: While the quinoa cooks, chop all the vegetable so they’re ready to go.
  5. Make the dressing: Whisk the lemon juice, vinegar, Dijon, and honey together. Season with salt and pepper. Slowly whisk in olive oil. Season with salt and pepper again.
  6. Assemble! Add the quinoa to a large bowl, drizzle with dressing. Toss. Season to taste with salt and pepper. Add the remaining ingredients. Toss. Season with salt and pepper again. Sprinkle with extra basil. Dig in!

How to make Quinoa Salad

  • Cook the quinoa. Add 1 cup of quinoa to a medium pot with 2 cups of water. Bring the quinoa and water to a boil. Cover, reduce the heat to low and simmer for 15 minutes. After 15 minutes, remove from the heat and set aside.
  • Sauté veggies. Add olive oil to a large skillet on the stove over medium heat. Sauté diced bell pepper, red onion and garlic. Remove from the heat and set aside.
  • Prepare the dressing. Combine olive oil, balsamic vinegar and lemon juice in a medium bowl. Add diced green onions, oregano, salt and pepper. Whisk all of the ingredients to make the dressing.
  • Create the salad. Add the sautéd onion, pepper and garlic to the dressing with halved cherry tomatoes. Place the cooked quinoa in a large bowl. Add capers, chickpeas and diced zucchini.Add the tomatoes, sautéd veggies and vinaigrette dressing. Toss everything together. Top with sun dried tomatoes. Add crumbled feta cheese on top, if you’d like.

Earthy and Flavorful Quinoa and Chickpea Salad

Posted By Savita

Chickpea Salad with flavorful oregano-garlic dressing, greens, cucumber, sweet cherry tomatoes, and amazing quinoa. Vegan, Gluten free. I call this my loaded dinner salad with all-you-can-eat-healthy ingredients.

This quinoa and chickpea salad is often on our weekday menu, with or without side of protein. But the best thing about it is, it is perfect for second day of lunch. Even good for next few days (if you lucky to save some).

Honestly, quinoa is one of my favorite whole grain. (I mean seed. You know, right?) I always have a few cups of cooked quinoa in refrigerator to pull a healthy side or meal together in minutes. This quinoa salad has earthy flavor of chickpeas and lots of fresh veggies. You can sell this as "quinoa chickpea salad". But under-the-hood there are lot of fresh vegetables completing few daily servings.

Also sharing a quick video for this recipe (30 seconds).

If you love Mediterranean salads. This quinoa chickpea recipe will be one more delicious addition in your Mediterranean-diet repertoire. Cucumber, chickpeas, oregano and red wine vinaigrette adds the healthy savory Mediterranean flavors and compliment greens perfectly. YummO!

I originally shared this recipe few years ago. I adapted it from celebrity Chef Curtis Stone's cookbook - What's for Dinner. As suggested in book, and also on my dinner menu from past 4 years proves the potential of this humble salad. When chickpeas meet the oregano-garlic red wine vinegar dressing… my kitchen is filled with so appetizing aroma. The gorgeous color of cherry tomatoes, crunchy cucumbers, and arugula or spinach. This salad is as delicious as beautiful it looks.

It might sounds crazy but never underestimate the power of good filling salad. Specially grain or legume salads as two-in-one : healthy and filling. Such as this salad is vegan, gluten free, made with all whole grain ingredients. Has nothing processed or refined. And still this salad is delicious, and so filling. When I eat a plate-full I really don't need to feat anything else. Plus it also has vegetarian protein and healthy whole-grain carbs.

Variations (make it your own "Chickpea Salad"):

For me, chickpeas and quinoa are must have in this salad. You can say, these two are heart and soul of this salad bowl. However, a lot of ingredients can be changed as per availability or to suit your taste preference.

1. Greens: I often use dark leafy greens. Depending upon availability, sometimes it is fresh baby spinach, baby arugula, kale or turnip greens. The original salad was with arugula. This time I used spinach. Always use dark greens. These are healthier, full of nutrients and good for you.
2. Veggies: This is a colorful salad with lots of crunchy veggies. Fresh red bell pepper, cherry tomatoes, hot house cucumber are perfect mix. You can also use red beets, turnip, sweet peppers, olives, and broccoli.
3. Special Additions: For savory flavors, I like to add dark raisins, cranberries. Toasted almond, pine nuts can be delicious for some crunch.
4. Cheese: Crumbled feta or queso fresco brings-out earthy flavor of this salad. I chose to keep salad diary free. You are welcome to use cheese if okay with dairy.

Red Wine Vinaigrette Dressing: Like I said, the dressing for this chickpea salad is Mediterranean-style. Dried oregano, fresh garlic, black pepper, parsley, shallots and red wine vinegar. The scent of oregano mixed with vinegar and fresh garlic is totally mouth-watering. A flavor-explosion happens when this dressing is mixed in cooked chickpeas and quinoa. Simply LOVE it!

I crave this salad even when I mix these ingredients for some other recipe. Like my Chicken Souvlaki recipe (Greek Grilled Chicken Kabobs) has similar marinade with oregano, lemon, and garlic. No matter what veggies you use, please don't change the dressing.

You guys, I'm so excited to revive my old recipe and give you updated look and perspective. Here is the old picture of this Quinoa and Chickpea Salad. I was not a photographer back then but as you can see, this salad looked amazing even in a simple humble salad bowl.

Is this Salad making to your dinner table tonight?! Try it once. I can tell you this will make you Quinoa and Chickpea lover!

Chatelaine Quickies: Mushroom grain bowl

  • Calories
  • 447,
  • Protein
  • 14 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 26 g,
  • Fibre
  • 11 g,
  • Sodium
  • 784 mg.

Kitchen Tip: Serve your quinoa bowl with lemon wedges and microgreens, if desired.

Kitchen Tip: Dried Greek oregano is a sweet, lemony herb. Substitute regular oregano if you can’t find it, or look for it in Greek specialty shops.

Grilled Chicken Quinoa Corn Salad Recipe

Grilled Chicken Quinoa Corn Salad Recipe – juicy seasoned chicken thighs, grilled and chopped, mixed with cooked quinoa, grilled corn, avocado, chopped tomatoes and onions. The perfect salad (grain bowl) for a busy weekday lunch. Easy to make, nutritious and customizable.

Ask me what I had for lunch and I’ll often say – a salad or a grain bowl. This Grilled Chicken Quinoa Corn Salad Recipe represents one of my favorite meals this summer.

It is bursting with flavors, made with a few simple ingredients. You can even prepare it in advance, and add the tomatoes and avocado right before ready to consume. The perfect meal prep salad.

This Grilled Chicken Quinoa Corn Salad Recipe is rich in proteins, juicy, lightly crunchy, creamy, crisp and has a wonderful flavor.

Here is an example of how I do my meal prep. I pretty much do it every week, but I haven’t been sharing the recipes, because they are either on the blog already, like this Shrimp Grain Bowl, Easy Barbacoa Recipe or Oven Baked Zucchini And Feta Cakes (Fritters) or I try some recipes from other bloggers.

I usually prepare the chicken (or other protein) on a Sunday, usually grilled or slow cooked, then keep it in the fridge.

I also grill vegetables and cook grains, rice, quinoa, farro, millet, etc.

Grilled vegetables like zucchini, peppers or corn could also be prepared in advance. You can use canned corn, but I never do it during summer. I love to cook my own, even though it takes some extra time.

Vegetables that could get soggy or can change color like avocado are added right before serving.

Dressings (if it happens to be a salad) are also added at the time of serving.

I’m not a huge fan of eating the same lunch for 5 days in a row, but you can always add more stuff, different dressing or sauce and if you are constantly busy during the day, working, testing recipes, entertaining your child, running errants and much more, you probably have stopped caring that you are eating the same stuff all week for lunch. Dinner will be different and hey, the weekend is coming, so we can always eat out !

Here is what I used in this chicken quinoa corn salad recipe:

  • I used boneless skinless chicken thighs that I marinated for 10 minutes in a simple marinade with soy sauce, lime juice and olive oil. You can also add some black pepper and a tsp of Sriracha or another hot sauce of your choice (both optional). Or you can use your favorite chicken seasoning. Then grill the chicken for about 5 minutes per side, until fully cooked. A thermometer inserted in the middle should read 165 F.
  • Chicken thighs are a lot more flavorful than chicken breast meat, so they can be cooked on the grill for a little bit longer, without risking to dry them out and overcook them. I’ve been cooking a lot more dishes using chicken thighs lately.
  • I used three color quinoa in this recipe, but you can use whatever you have. Feel free to cook the quinoa in chicken stock, instead of water. I personally prefer to cook it in water, so I can use it in various dishes. Make sure you follow the instructions on the package.
  • For the grilled corn, I used one of my most popular and favorite grilling recipes – Grilled Corn On The Cob In Foil With Garlic Butter.
  • There really isn’t a dressing in this Grilled Chicken Quinoa Corn Salad Recipe. The reason why? The grilled chicken is extra juicy and releases some juice to the salad. There is a lot of flavor from the grilled corn, onions, tomatoes (flavor + juiciness) and creaminess from the avocado. I also added some parsley on top (you can use cilantro). All I did to season the salad was to squeeze some lime juice on top and add salt and some olive oil.

This Grilled Chicken Quinoa Corn Salad Recipe makes the perfect summer meal. It includes some simple grilling essentials, protein rich seeds (quinoa) and fresh vegetables.


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