Elevate your lunch or dinner with this vibrant Quinoa and Arugula Salad, featuring perfectly cooked chicken and a zesty lemon vinaigrette. A delightful and nutritious dish that's both easy to prepare and bursting with flavor.

Follow The Directions

01

Step

In a medium saucepan, bring water, quinoa, and a pinch of salt to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15-20 minutes. Fluff with a fork and set aside to cool completely.

02

Step

Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.

03

Step

Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with 1.5 teaspoons olive oil and sear in the hot pan until grill marks appear, about 3-4 minutes per side. Transfer chicken to the prepared baking dish.

04

Step

Bake in the preheated oven until chicken is no longer pink and the juices run clear, approximately 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.

05

Step

In a cup, combine lemon juice, 1 tablespoon olive oil, Dijon mustard, and honey. Season with salt and pepper to taste. Whisk rapidly until dressing is smooth.

06

Step

In a large mixing bowl, combine arugula, quinoa, and chicken. Add dressing and toss gently to coat evenly. Serve immediately or chill for later.

For an extra layer of flavor, try toasting the quinoa in a dry pan for a few minutes before cooking.
Feel free to substitute the chicken with grilled shrimp or tofu for a vegetarian option.
Fresh herbs like parsley or mint can be added to the salad for a brighter taste.
Make the quinoa and dressing ahead of time to save time during meal prep.