Lemon Quinoa Salad

Overhead of a bowl holding a quinoa salad with chicken and veggies next to an avocado half and a lemon

Elevate your next meal by making this Lemon Quinoa Salad recipe with chicken, avocado and tomato. This easy to make quinoa salad with a lemon dressing is perfect for a quick lunch or dinner at home.

Prep Time 10

Cook Time 1

Total Time 11

Servings servings

Calories 664kcal

Ingredients

Salad

2 cups cooked quinoa (12 oz.)
2 cups chopped romaine lettuce (2.5 oz.)
1 cup diced tomato (1 small tomato / 7.5 oz.)
1 cup diced English cucumber (about ½ of a cucumber / 6.25 oz.)
12 oz. shredded rotisserie chicken
½ cup feta cheese
1 avocado

Lemon Vinaigrette

½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest (from 1 lemon)
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
1 teaspoon Dijon mustard

US Customary - Metric

Instructions

Make the Vinaigrette

Measure the olive oil and lemon juice into a mason jar. Add the lemon zest, salt, pepper, fresh herbs and Dijon mustard.
Shake vigorously to combine, and set aside for later.

Make the Salad

If you haven't already, cook the quinoa.
Once the quinoa is prepared, build the salad.
Start with a base of romaine in a large mixing bowl or a salad bowl.
Add the chopped tomato and English cucumber.
Measure out the chicken breast and the feta.
Add the quinoa to the salad.
Drizzle the vinaigrette on top of the salad, and toss with tongs.
Serve with avocado slices on top, and enjoy!

Notes

Many elements of this salad can be made in advance and packed for a quick work lunch.

The vinaigrette can be made up to a few days in advance and stored in the refrigerator. Remove from the refrigerator 1-2 hours in advance so the dressing can come to room temperature.

Nutrition