God Save The Quinoa Recipe

Prepare quinoa

If you don't have cooked quinoa, rinse 3/4 cup dry quinoa under cold water. Combine with 1 1/4 cups water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork and let cool to near room temperature (about 20–30 minutes). Measure 1 cup cooked for the salad.

In a large bowl, combine 4 cups mixed salad greens and 2 cups baby spinach. Add the cooled 1 cup cooked quinoa and toss gently to distribute.

If your roasted chicken breast is not prepped, roast a boneless skinless breast: preheat oven to 400°F (200°C). Season a 10 oz breast with salt and pepper, drizzle 1 tsp oil, roast on a sheet pan 18–22 minutes until internal temp is 165°F (74°C). Rest 5 minutes, then slice thinly. Allow to cool slightly before adding to the salad.

Prepare vegetables: slice about 1 cup cucumber, dice 1 cup tomato (remove excess seeds/pulp to avoid watering down salad), halve 4 pepperoncini and remove seeds if you prefer less heat. Pit and halve about 1 cup mixed olives. Add all to the bowl with greens and quinoa.

Arrange or gently fold in the sliced roasted chicken so it is distributed across the salad components.

Add 1 cup thinly sliced pickled red onion to the bowl. These add tang and should be distributed so every bite gets some acidity.

Sprinkle 1/2 cup crumbled vegan feta over the top, reserving a little for garnish if desired.

Make the vinaigrette: in a jar or small bowl combine 3 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk briefly while slowly streaming in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more lemon for brightness, salt to taste, or a touch more sweetener if too tart.

If using, stir in 1 tsp lemon zest and 2 tbs chopped parsley into the vinaigrette for extra freshness.

Right before serving, drizzle about 3–4 tablespoons of the lemon vinaigrette over the salad (use more or less to taste; reserve any extra dressing for another use). Toss gently but thoroughly so the quinoa and greens are evenly coated and the toppings remain distributed.

Taste and finish with additional salt and pepper if needed. Garnish with the reserved crumbled vegan feta and a few parsley leaves if desired. Serve immediately.