Ingredients
16ozchicken cutlets,skinless thin sliced
1clovegarlic,minced
1tbsprosemary or oregano,chopped fresh
1½lemon,juiced, divided
½cupuncooked quinoa
¾cupwater
¼cupred onion,diced
¼cupkalamata olives,pitted and sliced
1tbspextra virgin olive oil,plus 1 tsp
2cupsEnglish cucumber,peeled and diced from
1cupcherry tomatoes,quartered
⅓cupfeta,crumbled
kosher salt and fresh pepper,to taste
Preparation
Rinse quinoa for about 2 minutes using hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste, and bring to a boil. When the water boils, reduce heat to low and cover. Simmer covered for 15 minutes.
Remove from heat and keep covered an additional 5 minutes without lifting the lid, then fluff with a fork and set aside in a large mixing bowl to cool.
Meanwhile, season chicken on both sides with salt and pepper, garlic, and rosemary.
Drizzle both sides with the lemon juice and 1 teaspoon olive oil, then pat into the meat with fingertips. Refrigerate for 20 minutes while preparing the grill.
Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).
Arrange the chicken on the grill and cook for 1 to 2 minutes per side until cooked and firm. Transfer the chicken to a cutting board, then slice into 1-inch pieces.
While the quinoa cools, dice all the vegetables.
To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber, and tomatoes to the cooled quinoa, and squeeze the lemon over it.
Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt, and pepper to taste and toss well.
Taste for salt and adjust as needed, add more lemon juice if desired.
