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Ingredients
- 1 cup quinoa , rinsed
- 2 cups water
- 3 medium chicken breasts
- 1 tsp Italian seasoning blend
- 1 tsp garlic powder
- 1 tbsp extra virgin olive oil
- ½ English cucumber , sliced into half moons
- 1 pint cherry tomatoes , halved
- 3 green onions , thinly sliced
- ¼ cup fresh chopped basil
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped dill
- 2 tbsp sunflower seeds
Dressing
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp honey
- ½ tsp lemon zest
- ¼ cup extra virgin olive oil
Ingredients
Dressing
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Instructions
- Add the quinoa and water to a medium saucepan, season with salt. Bring to a boil over medium high heat. Once boiling, reduce the heat to simmer, and cover, cooking for 10 minutes. Remove from heat, and let rest for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, season the chicken breasts with the italian seasoning blend and garlic powder. Heat the olive oil in a nonstick skillet, and cook the chicken breast for about 8 minutes per side.
- Remove the chicken from the pan and slice.
- Add the cooked quinoa, cucumber tomatoes, green onions, basil, parsley, dill and sunflower seeds to a bowl, tossing to combine.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, lemon juice, dijon mustard, honey, lemon zest, and olive oil.
- Divide the quinoa mixture between 4 bowls. Top with chicken and drizzle with dressing.