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
Serving Size 1/4 of recipe
Amount Per Serving
% Daily Value
Total Fat 29 g
Saturated Fat 10 g
Unsaturated Fat 9 g
Cholesterol 63 mg
Sodium 1008 mg
Total Carbohydrates 41 g
Dietary Fiber 5 g
Sugars 5 g
Protein 18 g
* 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/learning-salads-26-quinoa-greek-salad/