From r/BalkanRecipes
**Ingredients:**
*For the Salad:*
– 1 cup quinoa, rinsed
– 2 cups water
– 1 zucchini, sliced
– 1 red bell pepper, sliced
– 1 red onion, thinly sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, sliced
– 1/2 cup cucumber, diced
– 1/4 cup fresh parsley, chopped
*For the Grilled Chicken:*
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Juice of 1 lemon
*For the Dressing:*
– 1/4 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper to taste
*For Serving:*
– Crumbled feta cheese (feel free to omit if you are dairy conscious)
– Lemon wedges
**Instructions:**
1. **Prepare the Quinoa:**
– In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
2. **Grill the Vegetables:**
– In a grill pan or on an outdoor grill, brush zucchini, red bell pepper, and red onion with olive oil. Sprinkle with dried oregano, salt, and pepper. Grill until tender with distinct grill marks. Let them cool.
3. **Grill the Chicken:**
– In a bowl, mix olive oil, dried oregano, salt, pepper, and lemon juice. Marinate the chicken breasts in this mixture for 15-30 minutes. Grill until fully cooked, about 6-8 minutes per side. Let them rest before slicing.
4. **Prepare the Dressing:**
– In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
5. **Assemble the Salad:**
– In a large bowl, combine cooked quinoa, grilled vegetables, cherry tomatoes, Kalamata olives, cucumber, and fresh parsley. Toss gently.
6. **Serve:**
– Arrange the salad on serving plates. Top with grilled chicken slices.
– Drizzle the dressing over the salad and chicken.
– Garnish with crumbled feta cheese and serve with lemon wedges on the side.
by x-kouyou-x