4 boneless skinless chicken breast halvesgrilled and thinly sliced
For the Quinoa Tabouli
3cups cooked quinoa at room temp
½cup cucumberdiced with skin on
¼ cup bell pepperdiced
2 Tbsp fresh flat-leaf parsleychopped
2 tsp fresh mintchopped
2tbsp olive oil
1Tbsp freshly squeezed lemon juice
2 Tbsp red onionminced
1½ Tbsp sherry vinegar
½Tbsp Kosher salt
ground black pepperto taste
For the Parsley Vinaigrette
2 Tbsp freshly squeezed lemon juice
1½ Tbsp water
1 Tbsp olive oil
2½ Tbsp flat-leaf parsleyfinely chopped
Kosher salt and freshly ground black pepper
Instructions
Tabouli
In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice red onino, and vinegar. Toss to mix. Season with salt and pepper.
Vinaigrette
Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.
Plate It
Divide the quinoa into four dishes or containers and top with the chicken. Drizzle with the vinaigrette.