Greek Quinoa Salad with Chicken

Course Main Dish, Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 to 6 for a main dish
Author Janssen Bradshaw


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1-2 chicken breasts cooked and shredded
  • 4 roma tomatoes chopped
  • 2 cups baby spinach chopped
  • 1/3 cup red onion finely (extra finely, if you're Bart) diced
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 avocado diced
  • 1/2 cup crumbled feta cheese
  • Pepper


  1. Rinse and drain your quinoa well then put it and the water in pot over high heat and bring to a boil. Stir once, cover and reduce heat to low, cooking for about 15 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
  2. Toss the chicken, tomatoes, spinach and onion together in a large mixing bowl. Add the quinoa and stir well.
  3. Whisk the lemon juice, olive oil, vinegar, and salt together in a small bowl or cup, then drizzle over the quinoa and mix well to coat.
  4. Gently toss in the avocado and feta, salt and pepper to taste and serve.

Recipe Notes

(adapted from Better Homes and Gardens via Sisters Cafe)