Last week at work, we had "food week" which is basically our week to eat like crazy all in the spirit of the holiday season. Monday was breakfast day; Tuesday was dip day; Wednesday was dessert day; Thursday was lunch day; and Friday was leftover day. I showed no restraint - and I gained three pounds.
This week needs to be a little different or I risk going broke from having to buy an entirely new wardrobe. Enter this healthy but delicious quinoa salad. This is so satisfying but you can feel good about what you are eating too.
GRILLED CHICKEN OVER QUINOA SALAD
adapted from here
4 boneless skinless chicken breasts
1/4 c EVOO
1 lemon, zested and juiced
4 garlic cloves, crushed
1 1/2 tsp. kosher salt
ground black pepper
1 c quinoa, cooked and cooled to room temperature
1 red bell pepper, chopped
1 cucumber, seeded and chopped
1/2 red onion, thinly sliced
1 c golden raisins, rehydrated in warm water
1/2 c feta cheese, crumbled
1 1/2 lemons, juiced
1/4 c EVOO
1 tsp. kosher salt
1 tsp. ground black pepper
1. For the chicken, add oil, lemon zest and juice, garlic, salt and pepper together in a medium bowl. Mix well and add chicken. Marinade for at least 2 hours.
2. To make dressing, whisk everything together in a small bowl and set aside.
3. Before grilling chicken, let it come to room temperature. Cook on medium-high until cooked through.
4. In a large bowl, combine quinoa, all of the vegetables, and drained raisins. Toss with feta and enough dressing to lightly coat. Serve with chicken.