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!
Ingredients
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
Instructions
  1. 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.
  2. 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.
  3. Pre-heat your oven to 425 degrees F. and line a baking sheet with aluminum foil.
  4. 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.
  5. 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.
  6. 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.
  7. Pour half the dressing over the warm quinoa. Toss in the chopped vegetables and stir in the remaining dressing. Season with salt and pepper.
  8. 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/