Hosting Healthy: Part 3 Grilled Chicken and Greek Quinoa Salad
Chicken Marinade:
- 3 tbsps olive oil
- 4 cloves garlic (minced)
- 3 tsps fresh rosemary (chopped)
- 1 tbsp fresh parsley (chopped)
- 11/2 tsps chopped fresh thyme
- 2 tsps dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsps lemon juice
- 1 lemon
Mix marinade together the day before and place protein and marinade in the back and refrigerate for 24 hours. If you guests are salmon lovers, this could easily be done with salmon or mahi mahi, even a nice lean pork chop. While your guests enjoy the appitizers, heat the grill and grill the meat (check temperature recommendations based on the protein used).
Greek Quinoa Salad:
- 1 cup red quinoa (uncooked) or rainbow
- 1 cup water
- 1 cup vegetable stock (or substitute for water)
- 1 cup cucumber (chopped)
- 1/2 cup greek olives (Kalamata, green, black)
- 1/2 purple onion (sliced)
- 1 cup cubed feta (or crumbled, optional)
- 1 cup fresh grape tomatoes
- 2 tbsps extra virgin olive oil
- 1/2 lemon (juiced)
- salt
- pepper
Expert prep tip, mix together everything from Cucumber down, the morning of your dinner party. This will allow all those flavors to mix together nicely. About 1 hour before dinner cook your quinoa, or if you have a rice cooker get that puppy ready for the perfect quinoa. I really love the rainbow quinoa, the different colors add a variety of texture and nuttiness. I have an Aroma rice cooker that is a life saver for easy quinoa prep. I normally double this recipe just so I have plenty of salad. It is great leftover if you have extra. Once that quinoa is done, allow it to cool until you are ready to serve. Then toss quinoa and vegetable/feta mixture together. Plate with chicken breast and enjoy!
