Diversity Delight Quinoa Salad
A protein-packed quinoa salad with roasted vegetables and herbs, celebrating the U.S.'s multicultural tapestry. This Mediterranean recipe, ready in about 40 minutes, pairs quinoa, chickpeas, grilled chicken for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 1 can, drained and rinsed chickpeas
- 1 cup, cubed grilled chicken
- 1/2 cup, shredded red cabbage
- 1/2 cup, diced cucumber
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp, chopped dill
- 1/4 cup crushed walnuts
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat air fryer to 350°F (175°C). Toss 1 cup quinoa with 1 tbsp olive oil and roast for 15 minutes until lightly toasted.
- Step 2: In a bowl, combine 1 cup chickpeas, 1 cup cubed grilled chicken, 1/2 cup red cabbage, and 1/2 cup cucumber.
- Step 3: Whisk 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tbsp chopped dill; pour over the salad and toss to coat.
- Step 4: Top with 1/4 cup crushed walnuts and serve chilled.
