This vibrant quinoa salad is packed with protein, healthy fats, and fresh flavors—the perfect light lunch or dinner! It's super easy to make, and it's incredibly satisfying. One day, a friend told me how much she loved eating it after a long hike, and now it's one of my go-to recipes too! This salad has become a staple in my house, a comforting and healthy meal we whip up at least twice a week.

This recipe is incredibly versatile. Feel free to substitute your favorite vegetables, proteins, or add some exciting spices. I encourage you to experiment and discover your own variations! I sometimes like to add a sprinkle of toasted nuts for added crunch, or some crumbled goat cheese. The options are only limited by your imagination. (Okay, maybe mostly limited by your refrigerator!).

Quinoa Salad with Grilled Chicken and Avocado

Name: Quinoa-Salad-with-Grilled-Chicken-and-Avocado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Grains
Ingredients: 1 cup Quinoa; 2 cups Water; 2 Boneless, skinless chicken breasts; 1/4 cup Olive oil; 2 tablespoons Lime juice; 1 tablespoon Red wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon Cumin; To taste Salt and pepper; 1 Red bell pepper; 1/2 Red onion; 1 Cucumber; 1 Avocado; For garnish Cilantro or parsley

A healthy and delicious quinoa salad featuring grilled chicken, creamy avocado, and a zesty lime dressing. Simple to make and perfect for any meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

First, let's cook the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. This removes any bitter saponins. Then, combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool completely.
Now, let's prepare the chicken. Season 2 boneless, skinless chicken breasts generously with salt, pepper, garlic powder, and paprika. Heat a grill pan or skillet over medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and no longer pink inside. Let the chicken rest for a few minutes before slicing or shredding it. Tip: Don't overcrowd the pan; cook the chicken in batches if necessary.
While the chicken and quinoa are cooking, chop the veggies. Dice 1 red bell pepper, 1/2 a red onion, and 1 cucumber. If you like a little heat, add a finely chopped jalapeño. And of course, slice 1 ripe avocado into chunks. Remember, an avocado's ripeness is key to this salad’s texture. Gently press on it; it should yield slightly to the touch, but not feel mushy.
Now for the dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon cumin, salt, and pepper to taste. You can always adjust the seasoning to your preference. Taste it, and add more of whatever you think needs a boost!
Once the quinoa has cooled, combine all the ingredients. In a large bowl, gently toss the cooked quinoa, grilled chicken, chopped veggies, avocado, and dressing together. Don't overmix, as you want to preserve the avocado's texture. I've learned this the hard way; overmixing leads to a sad, mushy avocado! Taste and adjust seasonings if needed.
Finally, garnish and serve. For extra flair, sprinkle with some fresh cilantro or parsley. I really like to add a squeeze of fresh lime juice just before serving. Serve immediately for the best flavor and texture. Enjoy!

📝 Notes

Make sure the quinoa is completely cooked and cooled before adding it to the salad. Overcooked quinoa will be mushy. If you don’t have red wine vinegar, you can substitute apple cider vinegar or white wine vinegar.
If you want a spicier kick, you can always add more jalapeño or use a spicier pepper, like serrano. But a word of caution: Start with a smaller amount, and only add more if you like the heat!