Ingredients
- 1 cup quinoa
- 2 cups chicken broth (low-sodium, or water)
- ½ tsp salt
- 1 lb boneless skinless chicken breasts (about 2)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tbsp olive oil
Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 lemon (about 2 tbsp)
- 1 tsp dijon mustard
- 1 clove garlic (minced)
- 1 tsp honey (optional)
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh basil (or parsley, finely chopped, optional)
Salad
- 4 cups arugula
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- 1 avocado (diced)
- ¼ cup feta (crumbled, optional)
Equipment: medium saucepan, grill pan
Method
- Rinse quinoa and combine with chicken broth and a pinch of salt in a medium saucepan. Bring to a boil, then cover and simmer until tender, 12-15 minutes. Fluff and spread on a plate to cool.
- Pat boneless skinless chicken breasts dry. Season with salt, black pepper, and smoked paprika, then rub with olive oil.
- Heat a grill pan or grill to medium-high and oil the grates. Grill the chicken 6-7 minutes per side, until it reaches 165°F. Leave it alone for the first 4 minutes of each side.
- Rest the chicken under foil 5 minutes, then slice thinly against the grain.
Lemon Vinaigrette
- Whisk extra-virgin olive oil, the juice of lemon, dijon mustard, garlic, honey, salt, black pepper, and fresh basil. Taste and adjust.
Salad
- Toss arugula, the quinoa, cherry tomatoes, red onion, avocado, and feta with half the vinaigrette.
- Top with the sliced chicken and serve the rest of the vinaigrette on the side.
Make ahead: cook the quinoa and make the vinaigrette up to a day ahead. Grill the chicken and toss the salad just before serving.