Grilled Chicken and Quinoa Salad

This is the meal-prep workhorse: smoky grilled chicken over lemony quinoa with cucumber, tomatoes, and feta, all of it happy to sit in the fridge for days. Quinoa is naturally gluten-free — just buy a labeled bag to dodge shared-facility milling.

Yield: Serves 4 · Time: 40 min

Ingredients

• 1 cup (170 g) quinoa, rinsed
• 2 chicken breasts
• 1 tsp smoked paprika, 1 tsp oregano, salt, pepper
• 3 tbsp olive oil, divided
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/3 cup crumbled feta
• 1/4 cup red onion, minced
• Dressing: 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp honey, 1 garlic clove

Directions

1. Simmer the quinoa in 2 cups salted water for 15 minutes; rest covered 5, then fluff.
2. Rub the chicken with spices and oil; grill 5–6 minutes per side and rest before slicing.
3. Whisk the dressing.
4. Toss the quinoa with cucumber, tomatoes, onion, and half the dressing.
5. Top with sliced chicken, feta, and the rest of the dressing.

Pro tip: Dress the quinoa while it’s warm — it drinks in the lemon and stays flavorful for days.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Soups & Salads, or explore our gluten-free breakfast recipe database and hot cereal guide.