|Greek Chicken Quinoa Salad with Tzatziki Sauce #WorldDiabetes |
Author: Susan Palmer
There are a lot of components to this dish, but each can be together while something else is cooking. Don't let the long ingredient list scare you away!
For the marinade:
- zest of 1 lemon
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon za'atar seasoning
- 4 bone-in chicken thighs
For the tzatziki sauce
- ½ cup low-fat Greek yogurt (such as Fage 2%)
- ½ English cucumber, peeled and grated
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, finely minced
- ¼ teaspoon kosher salt
For the quinoa salad
- 1 cup dry quinoa
- 2 cups water
- 2 bell peppers (any variety), seeds and ribs removed, cut into ½ inch dice
- ½ English cucumber, cut into ½ inch dice
- juice from ½ lemon
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 ounces crumbled feta cheese
- In a shallow bowl, whisk together the lemon zest, juice from 2 lemons, 2 tablespoons olive oil and za'atar seasoning. Place the chicken thighs skin side up and marinate for at least 30 minutes.
- While the chicken is marinading, prepare the tzatziki sauce by whisking together the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic and salt in a small bowl. Transfer the sauce to a small colander and let drain over the bowl in the refrigerator while preparing the meal.
- Pre-heat your oven to 425 degrees F. and line a baking sheet with aluminum foil.
- Remove the chicken from the marinade and pat the chicken skin dry with paper towels, season with salt and pepper and drizzle the top with a small amount of olive oil. Bake for 20-25 minutes, or until the skin is crisp and golden brown the juice runs clear.
- While the chicken is baking, bring the water to boil in a medium pot. Once boiling stir in the quinoa and return to boil, cover and lower the heat to a simmer. Cook for 12 minutes or until the quinoa absorbs all the water. If the quinoa is fully cooked and there is still some extra liquid, drain.
- In a small bowl, whisk together the juice from ½ lemon and red wine vinegar - slowly drizzle the extra virgin olive oil while whisking to create an emulsion.
- Pour half the dressing over the warm quinoa. Toss in the chopped vegetables and stir in the remaining dressing. Season with salt and pepper.
- Serve the chicken over a bed of quinoa sprinkled with crumbled feta cheese and tzatziki sauce for dipping on the side.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/11/greek-chicken-quinoa-salad/