Here’s my go-to grilled chicken quinoa salad recipe, with tender marinated chicken, fluffy quinoa, fresh vegetables, and a light lemon herb dressing that brings it all together.
This salad has become my family’s summer dinner staple. I like to make extra because it’s perfect for lunch the next day – the flavors get even better overnight in the fridge. Plus, it’s a great way to use up leftover grilled chicken from weekend barbecues.
Why You’ll Love This Quinoa Salad
- Protein-packed meal – With grilled chicken and quinoa, this salad delivers a complete protein punch that will keep you satisfied for hours.
- Make-ahead friendly – You can prep the components in advance and assemble when ready to eat, making it perfect for meal prep or busy weeknight dinners.
- Fresh and healthy – Loaded with colorful vegetables, whole grains, and lean protein, this salad is as nutritious as it is tasty.
- Customizable recipe – Feel free to swap the vegetables based on what’s in season, or change up the protein – it works great with shrimp or tofu too.
- Perfect for any season – Serve it warm right off the grill in summer, or at room temperature for a satisfying lunch any time of year.
What Kind of Quinoa Should I Use?
While the recipe calls for rainbow quinoa, you can actually use any variety of quinoa you find at your grocery store – white, red, black, or rainbow (also called tricolor). White quinoa tends to have the mildest flavor and softest texture, making it a crowd favorite, while red and black varieties offer a slightly crunchier bite and nuttier taste. For this salad, rainbow quinoa is great because it adds nice visual appeal and brings a mix of textures, but don’t stress if you can only find one color. Just make sure to rinse your quinoa well before cooking to remove the natural coating called saponin, which can make it taste bitter. And here’s a pro tip: if you see tiny holes in the quinoa grains at the store, skip that bag – it means weevils have gotten to it.
Options for Substitutions
This salad is really adaptable and you can make several swaps based on what you have in your kitchen:
- Quinoa: While quinoa gives this salad a nice protein boost, you can swap it with other grains like couscous, bulgur wheat, or even brown rice. Just follow the cooking instructions on their packages since cooking times will vary.
- Chicken: Not in the mood for chicken? Try using grilled shrimp, salmon, or for a vegetarian version, grilled tofu or chickpeas work great too.
- Pine nuts: Pine nuts can be pricey, so feel free to use other nuts like sliced almonds, chopped walnuts, or even sunflower seeds for that nice crunch.
- Feta cheese: You can switch the feta with crumbled goat cheese, fresh mozzarella pearls, or even cubed halloumi. For a dairy-free version, just leave it out.
- Corn: Fresh corn is great, but frozen corn works too – just thaw and pat dry before using. You could also swap it with diced zucchini or yellow squash.
- Basil: Out of basil? Try fresh parsley, mint, or a mix of herbs. Even baby spinach leaves can work in a pinch.
Watch Out for These Mistakes While Grilling
The biggest challenge when making this salad is ending up with dry, overcooked chicken – to prevent this, pound the chicken to an even thickness before grilling and remove it from the heat when the internal temperature reaches 155°F, letting it rest to reach the safe 165°F. A common mistake with quinoa is not rinsing it before cooking, which can leave a bitter, soapy taste – give it a thorough rinse in a fine-mesh strainer until the water runs clear. When grilling the corn, people often leave it on too long, resulting in tough, chewy kernels – instead, grill for just 8-10 minutes, rotating occasionally until you see light char marks and the kernels are still plump and juicy. For the best flavor combination, wait to add the feta cheese and pine nuts until just before serving, allowing the warm quinoa to slightly soften the cheese while keeping the nuts crunchy.
What to Serve With Quinoa Salad?
This filling quinoa salad works great as a main dish, but I love serving it with a few simple sides to round out the meal. A warm piece of crusty bread with butter is always welcome, and it helps soak up any extra dressing from the bottom of the bowl. For extra veggies, try adding some simple roasted asparagus or a mix of grilled zucchini and summer squash on the side. If you’re serving this at a summer gathering, it pairs really nicely with a glass of chilled white wine or some fresh-squeezed lemonade to keep things light and refreshing.
Storage Instructions
Keep Fresh: This quinoa salad is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making it taste even yummier the next day. If you’re planning to store it, you might want to add the feta cheese and pine nuts just before serving to keep them crunchy.
Pack Separately: If you’re making this ahead for lunches, consider storing the fresh basil separately and adding it right before eating. This keeps the herbs looking fresh and prevents them from wilting. The same goes for the feta cheese – pack it in a small container on the side to maintain its texture.
Meal Prep: You can prep components of this salad in advance: cook the quinoa and grill the chicken up to 2 days ahead, storing them separately in the fridge. When you’re ready to eat, just combine everything and give it a quick toss. If the salad seems a bit dry after being stored, drizzle a little extra olive oil to freshen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 70-80 g
- Carbohydrates: 90-100 g
Ingredients
- 4 tablespoons olive oil, split
- 1 cup raw quinoa (rainbow variety)
- 2 ½ teaspoons salt, split, plus extra for seasoning
- 2 cups chicken or vegetable stock
- 1 pound boneless chicken breasts or thighs
- 1/4 teaspoon black pepper, plus additional to taste
- 2 corn cobs
- 1 red bell pepper, diced
- 1/4 cup toasted pine nuts
- 1/3 cup feta cheese
- 1 small bunch fresh basil, chopped
Step 1: Cook the Quinoa
Begin by warming 1 tablespoon of olive oil in a small saucepan over medium heat.
Add the quinoa and 1 teaspoon of salt, stirring until combined.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and let it cook for 15 minutes.
After cooking, remove from heat and keep it covered, allowing it to sit for an additional 5 minutes.
Fluff the quinoa gently with a fork once done.
Step 2: Grill and Prepare the Chicken
Season the chicken breasts with 1 teaspoon of salt and pepper.
Preheat your grill to medium-high heat.
Place the chicken on the grill and cook until the internal temperature reaches 160°F.
The cooking time will be about 12-17 minutes depending on the size of the chicken breasts.
Once cooked, remove the chicken from the grill and let it cool slightly.
Chop the chicken into ½ inch pieces.
Step 3: Grill the Corn
While the chicken is cooking, prepare the corn by brushing the cobs with 1 tablespoon of olive oil.
Sprinkle them with some salt and pepper.
Place the corn on the grill and cook for 5-7 minutes, rotating occasionally to ensure even grilling.
Once cooked, remove the corn from the grill and use a knife to cut the kernels from the cob.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, chopped chicken, grilled corn, red pepper, pine nuts, half of the feta cheese, and half of the basil.
Mix everything together well.
Garnish the salad with the remaining feta cheese and basil.
The salad can be served warm or cold, as per your preference.
