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No-Cook Mediterranean Quinoa Salad with Grilled Lemon Herb Chicken

Close-up of a quinoa salad topped with sliced grilled chicken, cherry tomatoes, cucumber, and feta cheese, perfect for Easy Summer Meals.

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Prepare this high-protein, light Mediterranean quinoa salad quickly. Grill the chicken ahead of time or use pre-cooked chicken for a fast, no-cook assembly perfect for hot summer days.

Ingredients

Scale
  • 1 cup dry quinoa, cooked and cooled
  • 2 boneless, skinless chicken breasts (or 1 can chickpeas, rinsed and drained)
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons red onion, finely minced

Instructions

  1. If grilling chicken, season breasts with 1 tablespoon olive oil, half the lemon juice, oregano, thyme, salt, and pepper. Grill over medium-high heat for 6-8 minutes per side until cooked through. Let rest, then slice or dice. (Skip this step if using pre-cooked chicken or chickpeas.)
  2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, feta cheese (if using), parsley, and red onion.
  3. In a small bowl, whisk together the remaining 1 tablespoon olive oil, remaining lemon juice, lemon zest, and a pinch of salt and pepper to make the dressing.
  4. Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine.
  5. Fold in the sliced or diced grilled chicken or the rinsed chickpeas.
  6. Serve immediately, or chill for at least 15 minutes to allow flavors to meld.

Notes

  • Cook a large batch of quinoa at the start of the week for even faster assembly on busy days.
  • For a vegetarian option, substitute the chicken with 15 ounces of drained, rinsed chickpeas or white beans.
  • If you do not want to grill, you can use rotisserie chicken breast, shredded.

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