Greek Chicken and Quinoa Salad

Serves 4 to 6. Prep time: 20 minutes active; 50 minutes total.

2 tablespoons olive oil
1 tablespoon honey
1 tablespoon lemon juice
3 cloves garlic, chopped
1 1/3 pounds boneless, skinless chicken thighs

1 cup uncooked quinoa
2 cups water
1 1/2 cups diced orange bell pepper
1/2 cup minced red onion
1 tablespoon chopped fresh thyme
2/3 cup roughly chopped parsley
1 tablespoon honey
1/2 cup raisins
2/3 cup grated ricotta salata cheese
2 tablespoons crumbled feta cheese
1/2 cup chopped pitted Kalamata olives
Salt and black pepper to taste


Mix marinade ingredients in a large bowl. Add chicken thighs and marinate for at least 15 minutes. Heat a skillet over medium heat. Remove chicken from the marinade and place in the skillet; reduce heat to medium-low and turn thighs every 3 to 4 minutes, browning evenly until thoroughly cooked (about 15 minutes). While the chicken is cooking, heat water in a covered saucepan. Thoroughly rinse the quinoa in a fine mesh strainer. Once the water starts to boil, add the rinsed quinoa, lower heat and continue to cook, covered, for 15 to 20 minutes.

Remove cooked chicken thighs from the skillet and set aside. Add the peppers and onion to the remaining fat in the skillet and sauté 7 to 8 minutes, until soft, and add to the cooked quinoa. Stir in thyme, parsley, honey and raisins. Place warm quinoa salad on a large serving plate, and top with the chicken. Sprinkle with cheeses and olives.

Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

Diet Types: