Pasta & Grains

Grilled Chicken And Quinoa Salad

Name: Grilled Chicken And Quinoa Salad
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 1 cup (180g) quinoa, rinsed and drained; 2 cups (475ml) chicken broth, low-sodium; 2 tbsp (30ml) olive oil; 1 tsp (5g) dried thyme; 1 tsp (5g) garlic powder; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 cups (250g) mixed vegetables, chopped; 2 tbsp (30g) lemon juice; 1/4 cup (60g) chopped fresh parsley

By Jonah Aldridge · June 19, 2026 · Pasta & Grains

Prep20 min

Cook25 min

Total60 min

Serves4

As a home cook who's passionate about gluten-free cooking, I'm always on the lookout for recipes that are not only delicious but also easy to make and accessible to everyone. That's why I'm excited to share with you my recipe for Grilled Chicken And Quinoa Salad, a dish that's perfect for a quick and healthy meal or side dish.

I remember the first time I made this salad, I was amazed at how flavorful and satisfying it was, and I knew I had to share it with my friends and family. The combination of grilled chicken, quinoa, and fresh vegetables is a match made in heaven, and the best part is that it's incredibly easy to make.

This recipe is special because it's not only gluten-free, but it's also made with ingredients that are easy to find and affordable. I've also included some tips and variations to help you make the recipe your own and suit your tastes. Whether you're a seasoned cook or just starting out, this recipe is perfect for anyone looking for a delicious and healthy meal option.

So, who is this recipe for? It's for anyone who loves grilled chicken and quinoa, and is looking for a quick and easy meal or side dish. It's also perfect for those who are gluten-free or have dietary restrictions, as it's made with ingredients that are safe and accessible. And, it's great for anyone who wants to eat healthy and delicious food without sacrificing flavor or convenience.

I like to make this recipe during the summer months when the weather is warm and I'm looking for a light and refreshing meal. It's also perfect for picnics, barbecues, or potlucks, as it's easy to transport and serve. And, it's a great option for meal prep, as it can be made ahead of time and refrigerated or frozen for later use.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients and equipment.
It's a healthy and delicious option for a quick meal or side dish.
The recipe is gluten-free, making it accessible to those with dietary restrictions.
It's perfect for meal prep, as it can be made ahead of time and refrigerated or frozen for later use.
The recipe is versatile, and can be customized with your favorite ingredients and flavors.
It's a great option for picnics, barbecues, or potlucks, as it's easy to transport and serve.

Why This Recipe Works

This recipe works because it uses a combination of flavorful ingredients and smart cooking techniques. The quinoa is cooked to perfection, with a slightly crunchy texture and a nutty flavor. The grilled chicken is cooked to a safe internal temperature of 165 F (74 C), and is seasoned with a blend of herbs and spices that add depth and complexity to the dish.

The key to this recipe is the way the ingredients are layered and combined. The quinoa is cooked with chicken broth and a squeeze of fresh lemon juice, which adds moisture and flavor to the dish. The grilled chicken is then chopped and added to the quinoa, along with a variety of fresh vegetables and a tangy dressing. The result is a salad that's not only delicious, but also healthy and satisfying.

The cooking science behind this recipe is also important. The quinoa is cooked with a 2:1 ratio of liquid to grain, which helps to create a tender and creamy texture. The grilled chicken is cooked over medium-high heat, which helps to create a crispy exterior and a juicy interior. And, the dressing is made with a combination of olive oil and lemon juice, which adds a bright and tangy flavor to the dish.

Overall, this recipe works because it uses a combination of flavorful ingredients, smart cooking techniques, and a little bit of science to create a dish that's both delicious and healthy. Whether you're a seasoned cook or just starting out, this recipe is sure to become a favorite in your kitchen.

Ingredients You’ll Need

When it comes to making this recipe, it's all about using fresh and flavorful ingredients. You'll need a few basic pantry staples, such as quinoa, chicken broth, and olive oil, as well as some fresh vegetables and herbs. Be sure to choose ingredients that are in season and at their peak freshness, as this will help to create a dish that's not only delicious but also healthy and satisfying.

One of the key ingredients in this recipe is quinoa, which is a complete protein and a great source of fiber and nutrients. You can find quinoa in most health food stores or online, and it's relatively inexpensive. Another important ingredient is the grilled chicken, which adds protein and flavor to the dish. Be sure to choose chicken that's free-range and organic, as this will help to create a dish that's not only delicious but also healthy and sustainable.

1 lb (450g) chicken thighs, bonelessChoose chicken that's free-range and organic, as this will help to create a dish that's not only delicious but also healthy and sustainable. You can also use chicken breast or a combination of both thighs and breast.
1 cup (180g) quinoa, rinsed and drainedQuinoa is a complete protein and a great source of fiber and nutrients. Be sure to rinse it before cooking to remove any saponins, which can give it a bitter taste.
2 cups (475ml) chicken broth, low-sodiumUse a low-sodium broth to control the amount of salt in the dish. You can also use vegetable broth or a combination of both chicken and vegetable broth.
2 tbsp (30ml) olive oilChoose a high-quality olive oil that's rich in flavor and antioxidants. You can also use avocado oil or grapeseed oil as a substitute.
1 tsp (5g) dried thymeThyme is a versatile herb that pairs well with chicken and quinoa. You can also use fresh thyme or a combination of both dried and fresh thyme.
1 tsp (5g) garlic powderGarlic powder adds a deep and rich flavor to the dish. You can also use minced garlic or a combination of both garlic powder and minced garlic.
1 tsp (5g) saltUse a high-quality salt that's rich in minerals and flavor. You can also use sea salt or kosher salt as a substitute.
1/2 tsp (2g) black pepperBlack pepper adds a sharp and pungent flavor to the dish. You can also use white pepper or a combination of both black and white pepper.
2 cups (250g) mixed vegetables, choppedChoose a variety of colorful vegetables, such as bell peppers, carrots, and zucchini. You can also use frozen or canned vegetables as a substitute.
2 tbsp (30g) lemon juiceLemon juice adds a bright and tangy flavor to the dish. You can also use lime juice or a combination of both lemon and lime juice.
1/4 cup (60g) chopped fresh parsleyParsley adds a fresh and herbaceous flavor to the dish. You can also use basil or a combination of both parsley and basil.

Ingredients for Grilled Chicken And Quinoa Salad

Equipment You’ll Need

Large bowlMedium saucepanGrill or grill panInstant-read thermometer Cutting boardSharp knife

How to Make Grilled Chicken And Quinoa Salad

1
Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
2
While the quinoa is cooking, prepare the grilled chicken. Preheat the grill or grill pan to medium-high heat. Season the chicken with thyme, garlic powder, salt, and black pepper. Grill the chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165 F (74 C). Check the temperature with an instant-read thermometer in the thickest part of the breast.
3
Once the chicken is cooked, let it rest for a few minutes before chopping it into bite-sized pieces. Add the chopped chicken to the cooked quinoa and stir to combine.
4
In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Add the mixed vegetables and chopped parsley to the bowl and toss to combine.
5
Add the quinoa and chicken mixture to the bowl and stir to combine. Season with salt and black pepper to taste.
6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7
Just before serving, give the salad a good stir and adjust the seasoning as needed.
8
Serve the salad chilled, garnished with additional parsley if desired.
9
To make the salad more substantial, you can add some crumbled feta cheese or chopped nuts. You can also use different types of protein, such as grilled salmon or tofu, to change up the flavor and texture.
10
To make the salad ahead of time, you can cook the quinoa and chicken up to a day in advance. Store them in separate containers in the refrigerator and assemble the salad just before serving.
11
To freeze the salad, you can cook the quinoa and chicken, then let them cool completely. Mix the cooked quinoa and chicken with the dressing and vegetables, then transfer the salad to an airtight container or freezer bag. Label and date the container, then store it in the freezer for up to 3 months. To thaw, simply leave the salad in the refrigerator overnight or thaw it quickly by submerging the container in cold water.

Expert Tips

Use a variety of colorful vegetables to add visual appeal to the salad.
Don't overcook the quinoa, as it can become mushy and unappetizing.
Let the salad sit at room temperature for about 30 minutes before serving to allow the flavors to meld.
Add some chopped fresh herbs, such as parsley or basil, to the salad just before serving for a burst of fresh flavor.
Use a high-quality olive oil that's rich in flavor and antioxidants.
Don't be afraid to experiment with different types of protein and vegetables to change up the flavor and texture of the salad.
Make the salad ahead of time and store it in the refrigerator for up to a day or freeze it for up to 3 months.
Use a instant-read thermometer to ensure the chicken is cooked to a safe internal temperature.

Common Mistakes to Avoid

Overcooking the quinoa, which can make it mushy and unappetizing.
Not letting the salad sit at room temperature for about 30 minutes before serving, which can affect the flavor and texture.
Not using a variety of colorful vegetables, which can make the salad look dull and unappetizing.
Not seasoning the chicken and quinoa with salt and black pepper, which can make the salad taste bland.
Not using a high-quality olive oil, which can affect the flavor and texture of the salad.
Not storing the salad in the refrigerator at a temperature of 40 F (4 C) or below, which can cause foodborne illness.

Variations and Substitutions

Add some crumbled feta cheese or chopped nuts to the salad for extra flavor and texture.
Use different types of protein, such as grilled salmon or tofu, to change up the flavor and texture.
Add some chopped fresh herbs, such as parsley or basil, to the salad just before serving for a burst of fresh flavor.
Use a variety of colorful vegetables, such as bell peppers, carrots, and zucchini, to add visual appeal to the salad.
Make the salad ahead of time and store it in the refrigerator for up to a day or freeze it for up to 3 months.
Use a high-quality olive oil that's rich in flavor and antioxidants.
Add some chopped fresh fruit, such as apples or berries, to the salad for a sweet and tangy flavor.

What to Serve With Grilled Chicken And Quinoa Salad

This salad is perfect for a quick and easy meal or side dish. You can serve it as a main course, or as a side dish to accompany your favorite protein or vegetable dishes. It's also a great option for picnics, barbecues, or potlucks, as it's easy to transport and serve.

Some other dishes that go well with this salad include grilled chicken or fish, roasted vegetables, and crusty bread. You can also serve it with a side of fruit or cheese for a light and refreshing meal.

Serve the salad as a main course or side dishPair the salad with grilled chicken or fishAdd some crusty bread or crackers to the salad for a satisfying crunchServe the salad with a side of fruit or cheese for a light and refreshing mealUse the salad as a topping for a bed of greens or as a filling for a wrap or sandwichAdd some chopped fresh herbs, such as parsley or basil, to the salad for a burst of fresh flavor

Make-Ahead, Storage, Freezing and Reheating

This salad can be stored in the refrigerator for up to a day or frozen for up to 3 months. To store it in the refrigerator, simply place it in an airtight container and keep it at a temperature of 40 F (4 C) or below.

To freeze the salad, you can cook the quinoa and chicken, then let them cool completely. Mix the cooked quinoa and chicken with the dressing and vegetables, then transfer the salad to an airtight container or freezer bag. Label and date the container, then store it in the freezer at 0 F (-18 C) or below.

To thaw the salad, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water. Once thawed, give the salad a good stir and adjust the seasoning as needed.

It's also important to note that the salad should be reheated to an internal temperature of 165 F (74 C) before serving, to ensure food safety.

Frequently Asked Questions

What type of quinoa should I use for this recipe?

You can use any type of quinoa, such as white, brown, or red quinoa. However, white quinoa is the most commonly available and has a mild flavor that pairs well with the other ingredients in the salad.

Can I use frozen or canned vegetables instead of fresh?

Yes, you can use frozen or canned vegetables as a substitute for fresh vegetables. However, keep in mind that the flavor and texture may be slightly different.

How long can I store the salad in the refrigerator?

You can store the salad in the refrigerator for up to a day. However, it's best to consume it within a few hours of making it, as the flavors and textures may change over time.

Can I freeze the salad?

Yes, you can freeze the salad for up to 3 months. However, it's best to freeze it before adding the dressing, as the dressing may separate or become watery when thawed.

What type of protein can I use instead of chicken?

You can use any type of protein, such as grilled salmon or tofu, to change up the flavor and texture of the salad.

Can I make the salad ahead of time?

Yes, you can make the salad ahead of time and store it in the refrigerator for up to a day or freeze it for up to 3 months. However, it's best to add the dressing just before serving, as it may separate or become watery over time.

What type of dressing can I use instead of the one listed in the recipe?

You can use any type of dressing, such as vinaigrette or ranch dressing, to change up the flavor of the salad. However, keep in mind that the dressing may affect the flavor and texture of the other ingredients in the salad.

Can I add other ingredients to the salad?

Yes, you can add other ingredients, such as chopped nuts or seeds, to the salad to change up the flavor and texture. However, keep in mind that the ingredients you add may affect the flavor and texture of the other ingredients in the salad.

The Full Recipe

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