Quinoa Salad with Roasted Vegetables and Chicken

Step 1

Preheat oven to 425°F. Rinse 1 cup quinoa in a fine mesh strainer, then combine with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

Step 2

While quinoa cooks, slice 1 red and 1 yellow bell pepper into 1-inch strips. Toss with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast until edges are charred and peppers are tender, about 20 minutes.

Step 3

Season 1 lb chicken breast with remaining 1/2 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken until golden and cooked through (internal temp 165°F), about 6-7 minutes per side. Let rest 5 minutes, then slice.

Step 4

In a small bowl, mash 2 garlic cloves with a pinch of salt. Whisk in remaining 1 tbsp olive oil to make a simple dressing.

Step 5

In a large bowl, combine cooked quinoa, roasted peppers, sliced chicken, and 4 cups baby spinach. Drizzle with garlic dressing and toss gently until spinach wilts slightly. Serve warm or at room temperature.

Step 6

Optional: add a squeeze of lemon or a sprinkle of black pepper before serving if you have them.