From The Athlete's Palate

This great dish featured in The Athlete's Palate Cookbook is an easy and fun recipe that is packed with awesome power nutrients and wonderful summer flavors. This is a perfect main course or appetizer salad for the whole family.

Here's What You'll Need and How to Prepare It:

Ingredients

Chicken

4 boneless, skinless chicken breast halves, grilled and thinly sliced.

Quinoa Tabbouleh

3 cups cooked quinoa

½ cup diced cucumber, skin on

¼ cup diced red bell pepper

2 Tbs chopped flat leaf parsley

2 Tbs chopped mint

2 Tbs extra virgin olive oil

1 Tbs freshly squeezed lemon juice

2 Tbs minced red onion

1 ½ Tbs sherry vinegar

½ tsp kosher salt

1/8 tsp black pepper

Parsley Vinaigrette

2 Tbs fresh squeezed lemon juice

1 ½ Tbs water

1 Tbs olive oil

2 ½ Tbs chopped flat parsley

Kosher salt and black pepper to taste

Directions

For the Quinoa

Combine the cooked quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl. Toss to mix. Season with salt and pepper.

For the Vinaigrette

Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.

Putting it All Together

Divide quinoa into 4 plates and top with sliced chicken and drizzle with the vinaigrette.

Chicken with Quinoa Tabbouleh

Here's What You'll Need and How to Prepare It:

Chicken