Healthy Recipe: Quinoa and spinach salad with grilled chicken

 Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup sliced almonds

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa and water. Bring it to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
2. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-8 minutes per side, or until cooked through. Remove from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
3. In a large mixing bowl, combine the cooked quinoa, spinach, cherry tomatoes, cucumber, red onion, feta cheese, and sliced almonds.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the quinoa and spinach mixture. Toss everything together until well combined.
6. Arrange the grilled chicken slices on top of the salad. You can also sprinkle some additional feta cheese and sliced almonds on top for garnish.
7. Serve the quinoa and spinach salad with grilled chicken immediately, or refrigerate it for a few hours to let the flavors meld together. Enjoy!

This recipe makes approximately 4 servings. Feel free to adjust the quantities based on your preferences

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