Our hearty quinoa and vegetable salad gets pops of vibrant flavor from briny olives and pickled peppers—all tied together with an aromatic garlic-oregano vinaigrette. It makes for the perfect bed for our simply seasoned chicken.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 c Red Quinoa
- 1 Sweet Onion
- 1 Garlic
- 1 oz Sweet Piquante Peppers
- 1 tbsp Apple Cider Vinegar
- 4 oz Sweet Peppers
- 1 1/2 oz Feta Cheese
- 1 tsp Whole Dried Oregano
- 1 oz Olives
Instructions
Instructions
Cook the quinoa:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Prepare the ingredients & make the vinaigrette:
While the quinoa cooks, wash and dry the fresh produce. Roughly chop the piquante peppers. If you received olives with pits, use the flat side of your knife to smash the olives, then remove and discard the pits. Roughly chop the olives. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
In a medium bowl, combine the oregano, vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir in 2 tablespoons of olive oil until thoroughly combined.
STOVE: Peel and medium dice the onion. Cut off and discard the sweet pepper stems; remove and discard the cores, then medium dice.
GRILL: Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the sweet pepper stems; remove and discard the cores, keeping the peppers intact.
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with foil to keep warm.
Cook the vegetables:
STOVE: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
GRILL: Place the onion rounds and cored sweet peppers in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the onion layers intact. Grill the onion 8 to 9 minutes per side, or until charred and tender. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until slightly softened. Transfer the vegetables to a cutting board and roughly chop.
Finish & serve your dish:
Slice the cooked chicken crosswise. To the pot of cooked quinoa, add the cooked vegetables, chopped piquante peppers and olives, and half the vinaigrette. Season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished quinoa topped with the sliced chicken, remaining vinaigrette, and cheese (crumbling before adding). Enjoy!