Grilled Chicken and Vegetable Quinoa Salad

The classic quinoa salad, my way.


2 large boneless leftover grilled chicken breasts diced
4 C cooked organic quinoa
2 small yellow peppers, diced (or use the mini peppers and slice into small rings so it is pretty!)
1 pint container organic cherry tomatoes sliced in half
1/3 C white onion large dice or thin slices
1 very large or two medium/small organic cucumbers, peeled, halved lengthwise, seeded, then cut into slices
Handful fresh basil, julienned

1/3 C cider vinegar
1/4 C Tuscan Herb olive oil
2 heaping T yellow mustard
3 T honey
1 t kosher salt, 1 t black ground pepper
1 t dried chili flakes, or more if you like it spicier


  • In a large serving bowl, mix all the vegetables together and chicken. Then blend with the cooked quinoa.
  • Whisk all dressing ingredients until well incorporated.
  • Pour in over all ingredients in the bowl. If you want more dressing, simply create more using the ratios above.
  • Chill and then serve!

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