Chicken with Quinoa Salad
For the Quinoa Salad
3 cups cooked quinoa, at room temperature or slightly chilled
1/2 cup cucumber, diced with skin on
1/4 cup red bell pepper, diced
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons fresh mint, chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons red onion, minced
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
For the Parsley Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons water
1 tablespoon olive oil
2 1/2 tablespoons fresh flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, grilled and thinly sliced
For the Quinoa Salad: Combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl and toss to mix. Season with salt and pepper.
For the Vinaigrette: Whisk together the lemon juice and water in a small bowl. Whisk in the olive oil and then fold in the parsley. Lightly season with salt and pepper.
Divide the quinoa into four plates or plastic containers and arrange the chicken over the quinoa. Drizzle with the vinaigrette. Serves four.