Introduction:

Quinoa Tabbouleh with Grilled Chicken is a nutritious twist on a classic Mediterranean dish, offering a delicious balance of fresh herbs, crisp vegetables, and lean protein. By swapping traditional bulgur for quinoa, this recipe becomes gluten-free while adding a complete plant-based protein to your plate. Paired with juicy grilled chicken, this meal is perfect for those seeking a clean, filling option that doesn’t skimp on flavor. The combination of parsley, mint, and lemon juice creates a vibrant and refreshing base, while the quinoa absorbs all those tangy and herbaceous notes beautifully. It’s great for meal prep, picnics, or a light dinner that won’t leave you feeling heavy. Plus, it holds up well in the fridge, making leftovers just as enjoyable. If you’re looking for something both satisfying and energizing, this dish is a smart and tasty choice.

How to Make Delicious Quinoa Tabbouleh with Grilled Chicken:

Cook Time:

30 minutes (15 minutes prep, 15 minutes cook)

Nutritious details:

• Calories per serving: ~390
• Protein: ~35g
• Carbs: ~28g
• Fat: ~16g
• High in: Fiber, Iron, Vitamin C, Complete Protein

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, diced
• ½ cucumber, diced
• ½ cup parsley, finely chopped
• ¼ cup mint, chopped
• ¼ cup green onions, chopped
• Juice of 2 lemons
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Detailed Instructions:

1. Bring 2 cups of water to a boil, add the quinoa, reduce to a simmer, cover, and cook for 15 minutes. Fluff and let cool.
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 6–8 minutes per side, or until fully cooked. Let rest, then slice thinly.
3. In a large bowl, combine the cooled quinoa, tomatoes, cucumber, parsley, mint, and green onions.
4. In a small bowl, whisk together lemon juice, olive oil, and garlic to make the dressing.
5. Pour the dressing over the quinoa mixture and toss gently to coat.
6. Top with the sliced grilled chicken and serve immediately, or chill for enhanced flavor.

Expert Tips:

• Rinse quinoa thoroughly before cooking to remove bitterness.
• Marinate the chicken in lemon juice and herbs for 30 minutes beforehand for extra flavor.
• Add feta cheese or sliced avocado for a creamy element.
• Use a grill pan indoors if outdoor grilling isn’t available.
• Double the batch and enjoy for up to 3 days—the flavors only get better.

Conclusion:

Quinoa Tabbouleh with Grilled Chicken is a vibrant, wholesome dish that brings together the best of Mediterranean freshness with modern superfood benefits. It’s ideal for anyone wanting to fuel their day with something light yet filling, flavorful, and nutrient-dense. Whether you’re prepping lunches for the week or making a quick dinner, this salad-meets-protein combo is as reliable as it is delicious.