Quinoa Chicken & Broccoli Salad With Roasted Lemon Dressing Recipe

Cooking Directions

• STEP 1.Start by cooking the quinoa according to the package instructions. Once cooked, set it aside to cool.
• STEP 2.In the meantime, season the chicken breast with salt, pepper, and any other desired spices. Grill or pan-fry the chicken until cooked through. Let it rest for a few minutes before slicing it into thin strips.
• STEP 3.Steam the broccoli florets until tender-crisp. Drain and set aside.
• STEP 4.To make the roasted lemon dressing, cut a lemon in half and place it cut-side down on a baking sheet. Roast in the oven at 400°F (200°C) for about 15 minutes, or until the lemon is soft and slightly caramelized. Squeeze the roasted lemon juice into a bowl and whisk it with olive oil, honey, Dijon mustard, salt, and pepper.
• STEP 5.In a large mixing bowl, combine the cooked quinoa, sliced chicken, steamed broccoli, and roasted lemon dressing. Toss well to coat everything evenly.
• STEP 6.Serve the quinoa chicken & broccoli salad chilled or at room temperature. It can be enjoyed as a standalone meal or as a side dish. Garnish with fresh herbs, such as parsley or cilantro, if desired.

Cooking Tips

• Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• For extra flavor, marinate the chicken breast in your favorite marinade for at least 30 minutes before cooking.
• Feel free to add other vegetables or ingredients to the salad, such as cherry tomatoes, avocado, or feta cheese, to customize it to your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more, making it even tastier the next day.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve the salad chilled or at room temperature.
• Garnish with fresh herbs, such as parsley or cilantro, for added freshness and flavor.