Quinoa Salads with chicken are some of my favorite healthy quinoa meal prep ideas, and this version with BBQ Chicken, Feta, Pineapple, and veggies is refreshing, delicious, and the opposite of boring!
Tips To Make this Like a Private Chef
When I was a full-time private chef, I used to prep a version of this quinoa salad all the time. I would make it with an olive oil lemon juice dressing on the side, and it would keep well for 1-2 days in the fridge to be served later on in the week. Making this at home is truly so EASY and one of my FAVORITE healthy lunch, side dish, or quinoa meal prep ideas. Follow these tips below, and you can guarantee a delicious and great output as well 🙂
- Use fresh lemon juice, cilantro, and good quality extra virgin olive oil.
- These 3 ingredients are the key to a flavorful and FRESH tasting salad. Chop the cilantro as small as possible so the flavor is distributed throughout the dish. For tips on which olive oil to use, you can reference my Pantry Essentials post here.
- Season to taste.
- When you finish the salad (whether this is the day you are prepping this, or the a couple days later when you serve it), TASTE the quinoa salad. Continue to add salt and pepper until it tastes delicious. Since there are so many veggies in this dish, you’ll add more salt than you think, but it’s an important element to bringing out all the flavors.
- Garnish with a fresh lemon wedge and cilantro leaf.
- We eat with our eyes. Add a fresh lemon wedge and cilantro leaf to remind us that it was made with fresh citrus and herbs. These couple garnishes brighten the aesthetic and takes it from a normal meal prep to a private chef style meal prep!
Quinoa 101
What Quinoa should I use?
- I prefer to use the WHITE QUINOA as a simplistic base for many of my recipes and especially quinoa meal prep – this also cooks up to the light, fluffy texture that I love.
- There are many types of quinoa – white, red, Tri-color, purple, and many more. They are similar in nutritional value and you’re welcome to substitute the other quinoa types in this recipe. Note that the red and black quinoa may be more dense, nuttier, and less fluffy.
What is the best way to cook quinoa?
- Always follow the ratio of 1 cup of quinoa to 2 cups of water to ensure a fluffy quinoa texture.
- I like to first toast the quinoa in the pan by itself. Toast for 30 seconds before adding the water for an extra nutty flavor. This is optional. Once you bring the quinoa and water up to a boil on high heat, reduce the heat to as low as possible, cover, and cook for 15 minutes. Do NOT touch the quinoa while it’s cooking during the 15 minutes. Once finished, uncover, fluff, and let cool. This is how I learned it in culinary school and I swear by this method!
FAQ
- How long will this store?
- Even though this quinoa meal prep will technically last 5 days in the fridge, it will lose its freshness after 3 days. When I meal prep, I meal prep 3 days worth on meals to ensure freshness. Since my office days are Tuesday – Thursday, I make this recipe Monday evening.
- Can you freeze quinoa?
- You can freeze the cooked quinoa and the cooked chicken, however I wouldn’t recommend freezing the entire assembled salad as a whole. This is because the raw veggies will lose its freshness and become soggy once defrosted.
- Is quinoa salad good for you?
- Quinoa is packed with protein, iron, calcium, and many other nutrients. I find quinoa salads to be well-balanced, fresh, delicious, and leave me feeling energized rather than tired after lunch.
- What goes this go well with?
- This quinoa salad is a full meal itself, and can also be used besides a meal prep item and is a great potluck or BBQ side dish. If you are looking for additional dishes to serve with this quinoa salad, here are a few ideas:
Ingredients and Substitutions
White Quinoa – The main grain in this dish and a protein packed carbohydrate that keeps you feeling full. I highly recommend you try quinoa in this recipe. However, this could be substituted with farro, or pasta.
Feta Cheese – The salty, creamy element in this salad that packs flavor and texture. I love using sheep’s milk feta (this is also very friendly for dairy free diets!). You can omit the feta, or substitute this with finely chopped olives for a similar salty, briny flavor.
BBQ Chicken – Next is the key protein ingredient, flavored with an easy BBQ seasoning. I’m using chicken breast, but you can easily substitute this with chicken thighs, firm tofu, or even portobello mushrooms.
Radishes & Persian Cucumbers – I love adding crunchy veggies to any dish, with radishes and Persian cucumbers as some of my favorite. Any thin skinned cucumber works (avoid the thick skinned cucumbers), which you also can substitute with bell peppers, celery, or edamame.
Pineapple – The sweet addition that makes this a summer-y bowl. I love a sweet and savory bowl, but you can also omit this if you prefer to keep it all savory.
Cilantro – A key ingredient in bringing freshness to this dish! If you don’t like cilantro, feel free to substitute with chives or basil. Parsley and dill would also work, but those herbs would change the flavor profile drastically, so I’d highly recommend using chives, basil, or cilantro if possible.
Tutorial here:
Quinoa Meal Prep
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the chicken:
- 1 lb chicken breast
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon oil
For the salad:
- 1 cup dry quinoa
- 4 Persian cucumbers
- 2 cups cup pineapple (1/2 medium sized pineapple)
- 1 bunch of radish
- 1/4 cup chopped cilantro
- 4 ounces feta cheese
- 2 tablespoons olive oil
- juice of 1/2 lemon
- kosher salt
- black pepper
Instructions
- Marinate the chicken by combining all the salt, spices, brown sugar, and chicken breast together. If your chicken breast is very thick, I recommend slicing it in half lengthwise to reduce the cooking time. Let sit for a few minutes.
- In a small pot, make the quinoa according to package instructions – I add the 1 cup of quinoa and 2 cups of water into a pot along with a pinch of salt. Bring up to a boil, then reduce to low heat, cover, and cook for 15 minutes.
- As the quinoa is cooking, sear the chicken. Heat a cast iron skillet or pan on medium high heat. Add 1 tablespoon of oil, and add an even layer of the chicken. Cook the chicken for 8-10 minutes, flipping halfway through.
- As the chicken is cooking, begin to prep your vegetables. Dice the cucumbers, radish, pineapple, and cilantro. Add all the chopped vegetables, pineapple, and herbs in a mixing bowl.
- Once the quinoa is cooked, fluff it and let it cool slightly.
- When the chicken is finished cooking, transfer it to a cutting board and cut it into 1″ cubes. Add the quinoa and chicken to the mixing bowl, along with a 1/2 teaspoon of kosher salt, black pepper, drizzle of olive oil, and the juice of 1/2 a lemon. Break apart the feta cheese into the mixing bowl as well, give everything a good toss, taste, and adjust salt and pepper as desired.
- Prep Time: 20
- Cook Time: 20
- Category: Salad, Meal Prep
- Method: Stovetop
- Cuisine: American
The Best Quinoa Salad Recipes
If you like quinoa salads (I make a version of a quinoa salad almost every week for myself!), check out these other Quinoa Recipes:
- Spring Quinoa Bowl with Green Goddess Chicken and Snap Peas
- Italian Inspired Quinoa Bowls with Herby Balsamic Chicken, Mozzarella, Zucchini, and Roasted Red Peppers
- Mediterranean Quinoa Bowl with Feta and Yogurt Marinated Chicken
I made this for my meal prep this week and substitued mango instead of pineapple and it was delicious! Will definitely be making this again.