Name: Grilled Greek Salad with Dill Quinoa
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients: For salad:; 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large); 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 tsp. sugar; Olive oil, to drizzle; 1 head romaine lettuce, halved lengthwise; 1 red bell pepper, halved; 1/2 red onion; 10 Kalamata olives, halved; 1/3 cup crumbled feta; Tzatziki Sauce; For quinoa:; 1 cup quinoa; 2 cups vegetable broth (or water); Zest and juice of 1 lemon

Home | Recipes | Grilled Greek Salad with Dill Quinoa

Grilled Greek Salad with Dill Quinoa

Recipe by Savory Spice Test Kitchen

Healthy Cooking

Grilling & BBQ

Opa! We've grilled Greek-inspired chicken & veggies and served them over dill-infused quinoa for a hearty “power bowl” style meal. See Notes for vegetarian and vegan substitution options.

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Serves 4 servings

Prep Time 20 minutes

Cooking Time 20 minutes

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Ingredients

For salad: 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large) 1/2 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced 1 Tbsp. Mt. Olympus Greek Style Seasoning 1 tsp. sugar Olive oil, to drizzle Salt & Pepper, to season 1 head romaine lettuce, halved lengthwise 1 red bell pepper, halved 1/2 red onion 10 Kalamata olives, halved 1/3 cup crumbled feta Tzatziki Sauce For quinoa: 1 cup quinoa 2 cups vegetable broth (or water)

1 Tbsp. Dill Weed

Zest and juice of 1 lemon

Mt. Olympus Greek Seasoning

Salt & Pepper Tableside Seasoning

Directions

Step 1 For salad: Pound out chicken breasts to an even 1/2-inch thickness. Whisk olive oil with vinegar, garlic, Mt. Olympus Greek Style Seasoning, and sugar. Reserve 1/4 cup of the marinade to use as dressing later. Pour remaining marinade over chicken and toss to coat. Cover and refrigerate for 1 hour.

Step 2 For quinoa: While chicken marinates, prepare quinoa. Rinse quinoa then combine with broth (or water), dill, and lemon zest in a small saucepan. Bring to a boil then reduce heat to low. Cover and simmer for about 15 min., or until water is absorbed.

Step 3 Stir in lemon juice and set aside to cool. Serve as a base for the salad.

Step 4 Preheat grill to medium-high and oil grill grates. Remove chicken from marinade, discarding any remaining liquid. Grill chicken for about 5 min. per side, or until internal temperature reaches 165 degrees. Remove from grill, tent with foil, and let rest.

Step 5 Meanwhile, lightly drizzle lettuce, bell pepper, and onion all over with oil and sprinkle with salt & pepper. Grill veggies for 2 to 5 min. per side until nicely charred but not cooked through. Remove from grill, let cool, and roughly chop.

Step 6 Slice or chop chicken and toss with grilled veggies and drizzle with reserved marinade as a dressing. Serve over quinoa and garnish with olives and feta. Serve with Tzatziki Sauce on the side.

Recipe Notes

Vegetarian: Replace chicken with a 12 to 16 oz. block of extra-firm tofu sliced in half lengthwise, or two 8 oz. packages of tempeh, and follow the same marinating and grilling directions as the chicken.

Vegan: Follow vegetarian substitutions and omit feta cheese, or use a dairy-free cheese substitute.

Gluten-free: No substitutions needed.