Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad

By Susan52

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water or broth
• 1 pound boneless and skinless chicken breasts or thighs
• salt and pepper to taste
• 1/2 cup bbq sauce
• 1 pound zucchini, quartered lengthwise
• 2 ears corn
• 1/4 cup feta, crumbled
• 1/4 cup green onions
• 2 tablespoons cilantro, chopped
• 1/4 cup bbq sauce

Details

Servings 4
Preparation time 10mins
Adapted from closetcooking.com

Preparation

Step 1

Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.

Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.

Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.

Cut the corn from the cob, assemble the salad and enjoy!