Zesty Quinoa Salad (Edit recipe)

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This Quinoa Power Salad is a nourishing blend of vibrant whole foods, served in a rustic wooden bowl for that cozy organic vibe. Fluffy quinoa forms the hearty base, topped with juicy grilled chicken breast, creamy avocado cubes, sweet roasted beets, tangy homemade pickles, crisp bell peppers, and a touch of probiotic-rich sauerkraut. Finished with a sprinkle of hemp hearts, a drizzle of rich olive oil, and a splash of balsamic vinegar, this salad is the perfect marriage of texture, flavor, and gut-loving goodness. Perfect for a wholesome lunch, meal prep, or a stunning clean-eating spread.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 4

Ingredients

2 cups Quinoa, dry - cooked yields 6 cups
4 whole Chicken Breasts, Boneless Skinless, chopped
2 whole Bell Pepper, Chopped
2 whole Avocado, Cubed
1 cup Beets, Pre-Cooked, Cubed
1 cup English Cucumber, cubed
0.5 cup Sauerkraut
2 Tbsp Hemp Hearts
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Balsamic Vinegar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Quinoa: Rinse the dry quinoa under cold water. Place in a saucepan, combine quinoa with 4 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
Grill the Chicken: Season the chicken breast with olive oil, salt, and pepper. Grill over medium heat for 6–7 minutes per side, or until fully cooked and juices run clear. Internal Temp 165 degrees. Let it rest, then slice into strips or cubes.
Prep the Veggies: Dice the bell pepper, cucumber, and cooked beets. Set aside the sauerkraut and hemp hearts.
Assemble the Salad: In a bowl, layer the cooled quinoa as the base. Arrange the grilled chicken, bell pepper, pickles, beets, and sauerkraut around the top.
Dress and Finish: Add avocado cubes per serving so it doesn't turn brown, Drizzle the olive oil and balsamic vinegar over the salad. Sprinkle with hemp hearts. Season with extra salt and pepper if needed.
Serve: Enjoy immediately or refrigerate for up to 3 days for meal prep!

Notes

Optional to replace English Cucumber with Homemade Fermented Pickles.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	633
Fat:	25 g
Carbohydrates:	69 g
Protein:	35 g
Cholesterol:	85 g
Sodium:	254 mg
Fiber:	8 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.