Although I haven't posted anything new lately, I do still make new things for dinner. It's just not that easy to get a picture most nights and no picture = no post. And now the daylight is dwindling earlier everyday, so it's even harder. But, here is a healthy, flavorful dinner that comes together quickly on a weeknight. There is a Greek place down the road from us that we really like and I always order the Greek Chicken Salad. I can never convince Aaron that salad is the dinner, so we rarely have a make-at-home version of that great salad. This kind of reminds me of that salad in a way, minus the lettuce. Saving this one for next Summer's cookouts!
Source: Red Shallot Kitchen
- 1/2 cup raw quinoa
- 1 large cucumber; cut into 1/2" strips
- 1 large tomato; sliced into 1/2" strips
- 1/4 red onion, thinly sliced
- 1 tablespoon capers (I forgot to buy!)
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup crumbled feta cheese
- 2 boneless chicken breast
- 1/2 teaspoon ground cumin
- Salt and pepper
Rinse and drain the quinoa. Boil 1 cup of water in a saucepan. Add the quinoa and reduce heat to low. Cover the saucepan and cook for 10 minutes. Remove from heat, keep covered and let stand for 5 minutes. Fluff with a fork and let it cool.
In a large bowl, mix the cooled quinoa, chopped cucumbers, tomatoes, and red onion. Add capers, feta cheese, oregano, lemon juice, garlic, and olive oil. Season with salt and pepper. Toss until combined and place in refrigerator while you prepare the chicken.
Season the chicken breasts with salt, pepper, and ground cumin. Grill over medium-high heat 5-7 minutes per side, or until cooked through.
Transfer the chicken to a cutting board and let sit for a few minutes. Slice into strips and serve with the salad.