Chicken Quinoa Greek Salad
Quinoa brings unexpected earthiness to a Greek salad, anchoring the bright acidity of olives and red onions. Toasting the grain before cooking deepens its nutty character, a technique often overlooked in Western kitchens. The butter-garlic chicken gains richness from the chilli's heat, creating a dish that respects Mediterranean tradition while introducing textural contrast that transforms a simple salad into something genuinely sustaining.
Instructions
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, mix the butter, chilli and garlic into a paste.
Toss the chicken fillets in 2 tsp of the olive oil with some seasoning.
Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through.
Transfer to a plate, dot with the spicy butter and set aside to melt.
Next, tip the tomatoes, olives, onion, feta and mint into a bowl.
Toss in the cooked quinoa.
Stir through the remaining olive oil, lemon juice and zest, and season well.
Serve with the chicken fillets on top, drizzled with any buttery chicken juices..
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