Mediterranean Quinoa Salad with Grilled Cumin Chicken

Mediterranean Quinoa Salad with Grilled Cumin Chicken
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 443.1
  • Total Fat: 17.0 g
  • Cholesterol: 74.0 mg
  • Sodium: 429.9 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 28.0 g

View full nutritional breakdown of Mediterranean Quinoa Salad with Grilled Cumin Chicken calories by ingredient
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Introduction

Delicious recipe taken from Red Shallot Kitchen; modified to personal preference Delicious recipe taken from Red Shallot Kitchen; modified to personal preference
Number of Servings: 2

Ingredients

    -1/2 cup raw quinoa
    -1 large cucumber; quartered lengthwise, remove the soft core, slice each quarter crosswise into 1/2" strips
    -1 large ripe but firm tomato; quartered, remove the core, and slice each quarter crosswise into 1/2" strips
    -1/4 red onion, thinly sliced
    -1 tablespoon capers
    -2 garlic cloves, minced
    -1/2 teaspoon dried oregano
    -1/2 cup chopped fresh parsley
    -3 tablespoons fresh lemon juice
    -1 tablespoon olive oil
    -1/4 cup crumbled feta cheese
    -2 chicken thighs, bone-in
    -1/2 teaspoon ground cumin
    -1/4 - 1/2 tsp. chili powder, to taste
    -Salt and pepper, to taste
    -1/4 cup plain Greek yogurt

Tips

Original recipe can be found at: http://www.redshallotkitchen.com/2013/05/mediterranean-quinoa-salad-with-grilled.html?showComment=1371824326795#c7676369248544042121

*I added fresh parsley to the quinoa to make it more akin to tabouleh, and chili powder to the chicken to make it a little spicier. I also added a dollop of Greek yogurt to the chicken, as it would traditionally be served.


Directions

Remove skin from chicken thighs and season both sides of chicken breast with ground cumin, chili powder, salt and pepper. Grill thighs on indirect medium-high heat for about 30-40 minutes, turning once halfway into cooking.

While chicken is on the grill.....

Rinse quinoa under running water and drain. Place in a saucepan with 1 cup of water and bring to boil over medium heat. Reduce the heat to the lowest setting, cover the saucepan and continue cooking for about 10 minutes. Turn off the heat, let the quinoa stand covered for about 5 minutes. Fluff with fork and cool completely.

Add cooked quinoa, cucumber, tomato, red onion, capers, feta cheese, oregano, parsley, garlic, lemon juice and olive oil into a large salad bowl. Season with salt and pepper. Toss until combine and store in refrigerator until chicken is done.

Plate 1/2 the quinoa salad with 1 chicken thigh on each plate, add a dollop of Greek yogurt.



Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user ORCHIDBLOSSOM.

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