This simple quinoa salad with chicken is a perfect gluten-free, healthy salad to take to someone who needs extra nourishment and love! With veggies, feta cheese, olives, lots of herbs, and chicken, it’s an all-in-one lunch or light dinner.
One of my good friends broke her kneecap, and I made her this Quinoa Salad that’s perfect for sending to a friend who needs a little extra nourishment—or for stocking your own fridge on a prep day. It’s simple to make, loaded with healthy ingredients, and full of bright flavors and textures.
I’ve been on a very long streak of Mediterranean ingredients this year, partly because they’re always in my fridge and partly because they’re delicious! So you’ll find feta, olives, red peppers, herbs, and lemon in this salad along with juicy chicken tenders.
Quinoa Salad Ingredients + Why They’re Good For You!
- Quinoa: This ancient grain brings both fiber and complete plant protein to the table, which means lasting energy and steady blood sugar. It’s gluten-free, filling, and makes a fabulous base for all those add-ins.
- Chicken Tenders: Lean, high-quality protein ensures this is a balanced meal—perfect for recovery or just feeling grounded and satisfied.
- Bell Pepper & Cucumber: These crunchy veggies add freshness, hydration, and vitamin C, giving the salad a vibrant pop of flavor and nutrients.
- Feta Cheese: A touch of creaminess and tang—plus calcium and some protein—goes a long way in flavoring the whole bowl.
- Kalamata Olives: These deliver healthy fats, a satisfying brine, and a hint of Mediterranean flair.
- Herbs (dill & parsley): Fresh herbs brighten everything and bring loads of antioxidants and phytonutrients.
- Lemon Juice & Zest: Vitamin C bonus, plus just the right zing to marry all the salad components.
- Olive Oil: Keeps things heart-healthy and helps your body absorb those fat-soluble vitamins.
What Makes This Salad So Easy
- Minimal cooking: Just quinoa and chicken—both forgiving and simple.
- One-bowl toss (after you’ve got your ingredients ready): No complicated layering or fancy plating—just mix and go.
- Totally flexible: Swap in whatever herbs, seasoning, or add-ins you have on hand.
- Make-ahead friendly: Keeps well in the fridge—and tastes great cold or slightly warmed.
Serving + Sharing
If you’re delivering this to a friend, pack it in a sturdy container with a little extra dressing on the side. I ended up keeping the chicken separate in a to-go pan for easy reheating and because my friend’s kids didn’t want it all mixed up!
How To Make This Simple Quinoa Salad
Ingredients (serves 4-6)
- 2 cups dry quinoa
- 2 lbs chicken tenders, seasoned + olive oil
- 1 bell pepper, chopped
- 6 oz crumbled feta
- 1 small cucumber, sliced
- 1 cup Kalamata olives, chopped
- ? cup chopped herbs (dill + parsley)
- Juice of 2 lemons + zest (?¼ cup)
- ¼ cup olive oil
- Salt & pepper, to taste
Instructions
Step 1: Preheat the oven to 350 degrees
Step 2: Cook quinoa
Cook quinoa per package until fluffy and tender.
Step 3: Prep and cook chicken
Pat chicken dry, season (I love lemon-pepper or Italian seasoning), lightly drizzle with olive oil, and bake 15–17 mins until cooked through.
Step 4: Prep ingredients
While chicken roasts, chop bell pepper, cucumber, olives, crumble feta (if needed), and chop the herbs.
Step 5: Make dressing
Whisk lemon juice, zest, olive oil, salt, and pepper in a measuring cup.
Step 6: Toss it all together!
In a large bowl, toss quinoa, veggies, olives, feta, herbs, and dressing. Top with chicken—serve warm or cold.
More Quinoa Salads You’ll Love
If this reunion of quinoa, vibrant veggies, and flavorful dressing had you yearning for more, here are a few recipes from Kath’s archives that are in the same queen-of-prep-day style:
- Feta and Herb Quinoa Salad – A straightforward herb-forward version with red peppers, feta, and fresh mixed herbs drenched in lemon-olive oil goodness. Super simple and perfect for a “prep day” — just toss and go!
- Moroccan-Inspired Quinoa Salad with Tahini Dressing – Raisins, almonds, chickpeas, spinach, and capers belt out sweet-savory-nutty vibes, warmed by cinnamon and pulled together with a creamy lemon-tahini dressing.
- Vegetarian Greek Salad – All the sun-kissed flavors of a Greek salad—cucumber, olives, feta—with quinoa and a simple lemon-olive oil dressing. It’s great hot, cold, or picnic-ready.
Easy to prep, full of nourishing ingredients, and utterly delicious—whether you’re making it for yourself or someone who needs a pick-me-up. It balances comfort with nutrition and flavor with convenience.
Simple Quinoa Salad with Chicken
This easy quinoa salad recipe is a perfect gluten-free healthy salad to take to someone who needs extra nourishment and love! With veggies, feta cheese, olives, lots of herbs, and chicken, it’s an all-in-one lunch or light dinner.
Ingredients
- 2 cups dry quinoa
- 2 pounds chicken tenders seasoning olive oil
- 1 bell pepper chopped
- 6 ounces crumbled feta cheese
- 1 small cucumber sliced
- 1 cup Kalamata olives chopped
- 1/3 a cup of chopped herbs such as dill and parsley
- Juice of 2 lemons plus zest about 1/4 cup
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 350 degrees.
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Cook quinoa according to package directions until fluffy and tender.
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Pat chicken dry with paper towels and season on both sides with salt and pepper and a drizzle of olive oil, plus any extra seasonings you like. I used lemon pepper, but Italian seasoning works too. Or keep it simple.
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Bake chicken for 15-17 minutes
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Meanwhile, chop pepper, slice cucumber, chop herbs, and chop olives. Crumble feta if not pre-crumbled.
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Make the dressing by zesting lemons and squeezing juice into a measuring cup with olive oil.
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Toss everything together in a large pot or bowl.
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Serve salad with chicken on top either warm or cold.
