Mediterranean Quinoa Salad with Chicken (Instant Pot Quinoa)
Make this Mediterranean quinoa salad with chicken in under 20 minutes. It's healthy, fresh, filling, and full of flavor. Makes an easy family lunch or dinner.
Servings 4 servings
Calories 361kcal
Ingredients
- 1 cup quinoa uncooked
- 1 ½ cups water
- 1 boneless skinless chicken breast
- 1 tablespoon salt
- ¼ cup red pepper diced
- ¼ cup black olives diced
- ¼ cup cucumber julienned
- 2 tablespoons red onion diced
- ¼ cup Feta cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon Greek seasoning
- ¼ cup olive oil
Instructions
- For Instant Pot quinoa: rinse quinoa, and add water and quinoa to bowl. Lock lid, seal, and cook on manual high pressure for 1 minute. Let it natural release for 10 minutes. Flip valve to "venting" and open lid. Fluff with fork.
- While the quinoa cooks in the Instant Pot, season the chicken breast with salt on both sides. Pour some olive oil in a pan, and allow the chicken breast to cook for about 10 minutes, until the juices run clear and the inner temperature reaches 165°F. Allow it to cool for a few minutes, then cut into cubes. Set aside.
- Cut and dice the red pepper, black olives, cucumber, red onion, and parsley. By this point the quinoa should be cooked and ready.
- Combine the quinoa, chicken, and vegetables in a bowl. Top with Feta cheese, fresh parsley, Greek seasoning (if you don't have any on hand, mix ½ teaspoon each of garlic powder, dried basil, thyme, and rosemary with a ¼ teaspoon each of black pepper, cinnamon and nutmeg) and olive oil. Mix together and enjoy!
Notes
To further decrease cooking time, use precooked rotisserie chicken in your salad. For vegan or vegetarian option, omit chicken and substitute with roasted chickpeas.
Nutrition
Calories: 361kcal | Carbohydrates: 31g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 2022mg | Potassium: 432mg | Fiber: 5g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 15.5mg | Calcium: 135mg | Iron: 3.7mg