Grilled Chicken with Quinoa Tabbouleh

By Gail Poll

Spa Cuisine

Ingredients

• For the Quinoa:
• 4 boneless, skinless chicken breast halves, grilled and thinly sliced
• 3 c. cooked quinoa at room temp
• 1/2 c. small diced cuke (Diane - use celery)
• 1/4 c. small diced red bell pepper
• 2 T chopped parsley
• 2 tsp. chopped mint
• 2 T. olive oil
• 1 T. lemon juice
• 2 T. minced red onion
• 1 1/2 T vinegar (white balsamic, or sherry)
• Kosher salt
• Fresh ground pepper
• For the Parsley Vinaigrette:
• 2 T. lemon juice
• 1 1/2 T water
• 1 T olive oil
• 2 1/2 T finely chopped parsley
• S and P

Details

Cooking time 30mins

Preparation

Step 1

Marinate chicken in lemon juice and olive oil. Grill and bring to room temp.

Mix all quinoa ingredients in a big bowl and toss.

In a small jar,Whisk lemon juice, water and oil. Fold in parsley. Season.

Assemble:

Spoon quinoa on plate, drape chicken over quinoa. Drizzle dressing on chicken and around the plate.