Prep
Cook
Total
Yield 4 servings
This delicious meal is crazy easy to make, gluten free, and dairy free if you skip the Feta. Enjoy!
Chicken: Start by bringing a large pot of water to boil, and then add the raw chicken to the water. Remove the pot from the heat, cover, and let the chicken poach for 20-25 minutes. Place the cooked chicken (I like to cut through the thickest part to make sure it’s cooked) on a plate and then shred with your hands once it’s cool enough to handle.
Quinoa: In a saucepan, add 1 cup of quinoa (that you’ve rinsed), 2 cups of water, 1 T. tomato paste, 1 T. dried oregano, and a pinch of salt. Bring it to a boil, stir, and once it’s boiling, reduce the heat to low, cover and simmer for 15-20 minutes. Once all of the water is absorbed, transfer the quinoa to a large bowl.
Prepping Ingredients: While the chicken & quinoa cook, chop the cucumbers, olives, and parsley. You can also measure out the sun-dried tomatoes too.
To Finish: Add the cucumbers, olives, tomatoes, shredded chicken, parsley, 2 T. EVOO, 2 T. Red Wine Vinegar and salt and pepper to the quinoa. Combine really well, and taste and add more salt or pepper if needed. Then dice the Feta into bite-sized pieces, and gently stir it into the quinoa. Enjoy right away and you can eat it cold or warmed up!
Quick Tip: Skip the feta to keep this dairy free, and it'll be delicious either way!
Courses Main Meal
Cuisine Healthy
Serving Size 1/4 of recipe
Amount Per Serving | ||
---|---|---|
Calories 527 | ||
% Daily Value | ||
Total Fat 29 g | 45% | |
Saturated Fat 10 g | 50% | |
Unsaturated Fat 9 g | ||
Cholesterol 63 mg | 21% | |
Sodium 1008 mg | 42% | |
Total Carbohydrates 41 g | 14% | |
Dietary Fiber 5 g | 20% | |
Sugars 5 g | ||
Protein 18 g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/greek-chicken-quinoa-salad-gluten-free/