Golden Harvest Quinoa Salad

Golden Harvest Quinoa Salad brings a fresh, hearty twist to your everyday lunch routine. Packed with protein-rich quinoa and topped with juicy grilled chicken, this colorful bowl is a complete meal that’s both satisfying and nourishing. Every bite bursts with Mediterranean-inspired flavors—from the tangy feta and crisp vegetables to the zesty lemon vinaigrette that ties it all together beautifully.

What makes this salad so special is its balance. The quinoa provides a nutty base, while the veggies add crunch and brightness. The grilled chicken not only boosts protein but also adds a delicious smoky note that makes this dish feel restaurant-worthy.

Fun fact: quinoa, often called a “super grain,” isn’t a grain at all—it’s a seed packed with all nine essential amino acids, making it a complete protein source. Whether you serve it warm or chilled, Golden Harvest Quinoa Salad is a wholesome, make-ahead favorite that keeps you full and energized throughout the day.

Recipe Yield: 4 servings

INGREDIENTS

1 cup quinoa, rinsed
1 lb grilled chicken breast, sliced
1 cup cherry tomatoes, halved
1 small cucumber, diced
1 red bell pepper, diced
¼ cup red onion, finely chopped
½ cup feta cheese, crumbled
2 cups low-sodium chicken broth
3 tbsp olive oil
2 tbsp lemon juice, freshly squeezed
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Cook the quinoa:
Rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.

2. Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth and emulsified.

3. Combine the vegetables:
In a large bowl, add cherry tomatoes, cucumber, red bell pepper, red onion, and feta cheese. Toss gently to mix.

4. Add quinoa and dressing:
Add the cooled quinoa to the bowl of vegetables. Pour dressing over and toss gently until evenly coated.

5. Add grilled chicken:
Slice grilled chicken into thin strips and arrange over the quinoa salad. Sprinkle with fresh parsley before serving.

6. Chill or serve warm:
Serve immediately for a warm salad or refrigerate for 30 minutes to enjoy a refreshing chilled version.

Helpful Tips to Perfect This Recipe

• Use Broth for Flavor: Cooking quinoa in chicken or vegetable broth instead of water adds depth and savory flavor to the salad base.
• Cool Before Mixing: Allow the quinoa to cool slightly before mixing; warm quinoa can cause veggies and feta to soften too much.
• Balance the Dressing: For a tangier punch, add a bit more lemon juice or vinegar; for richness, drizzle a touch of extra olive oil before serving.