Chicken and Quinoa Salad With Feta & Baby Spinach

Serves 4 to 6

If you’re a fan of quinoa salads, this recipe is definitely a keeper! Not only is this main-dish salad flavorful, it also provides beautiful presentation. This salad holds well in the fridge for eating throughout the week.


  • 3 boneless skinless Smart Chicken breasts, cooked and diced

  • ½ cup blonde quinoa

  • ½ cup red quinoa

  • 1¾ cups vegetable or chicken broth

  • 1 pint grape tomatoes, halved

  • 1 can rinsed, drained chickpeas

  • ½ cup chopped Italian parsley

  • ¼ cup chopped fresh mint

  • Zest from one lemon

  • 1 cup baby spinach or baby kale, chopped

  • 2 cups baby spinach

  • ½ cup feta cheese crumbles

Ingredients (for Dressing)

  • ¼ cup plus 1 tablespoon olive oil

  • ? cup red wine vinegar

  • ? cup fresh lemon juice

  • 2 cloves garlic, crushed

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper


In a pressure cooker or saucepan, combine the quinoa and broth. If using a pressure cooker, lock the lid into place and cook for one minute, then release naturally. If using a saucepan, bring to a point, cover, reduce heat and simmer for 15 to 20 minutes. Set aside to cool.

In a jar or bowl, combine the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper and shake or whisk until emulsified. Set aside. In a large bowl, combine the cooked and cooled quinoa, chicken, tomatoes, chickpeas, parsley, mint, and lemon zest. Add the dressing and toss to coat. Serve over a bed of baby spinach with feta cheese crumbles over top.