Roasted Beet and Quinoa Salad with Grilled Chicken

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
  3. Rinse quinoa under cold water. Cook quinoa in 4 cups of water until water is absorbed, about 15 minutes.
  4. Season chicken with salt and pepper. Grill over medium heat for 6-7 minutes per side until cooked through.
  5. Slice chicken into strips.
  6. In a large bowl, combine cooked quinoa, roasted beets, chicken, parsley, feta, and walnuts.
  7. Drizzle with remaining olive oil and balsamic vinegar. Toss gently to combine.

Notes

For added flavor, marinate chicken in lemon juice and herbs before grilling.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Quinoa Salad with Grilled Chicken

Ingredients

  • 2 medium beets, peeled and diced
  • 1 cup quinoa
  • 4 cups water
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted walnuts
  • 2 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
  3. Rinse quinoa under cold water. Cook quinoa in 4 cups of water until water is absorbed, about 15 minutes.
  4. Season chicken with salt and pepper. Grill over medium heat for 6-7 minutes per side until cooked through.
  5. Slice chicken into strips.
  6. In a large bowl, combine cooked quinoa, roasted beets, chicken, parsley, feta, and walnuts.
  7. Drizzle with remaining olive oil and balsamic vinegar. Toss gently to combine.