Farmer's Plated Lunch Recipe
Served 11am-3pm, except Sundays. Please select only two items.
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Ingredients
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Main Ingredients
Dressing
Method
Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill for 6-8 minutes on each side or until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing.
- 3
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Toss to mix the vegetables evenly.
Dressing
- 4
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Assembly
- 5
Assemble the Plate
On each plate, place a portion of quinoa, a generous serving of the salad, and top with sliced grilled chicken. Drizzle the dressing over the salad and sprinkle crumbled feta cheese on top.