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Grilled Chicken Quinoa Bowl
  • Prep
    15 min
  • Total
    25 min
  • Servings

Grilled Chicken and Quinoa Bowl


For the grilled chicken

  • 1 tbsp (15 ml) vegetable oil
  • 2 skinless, boneless chicken breasts
  • Sea salt and freshly ground black pepper, to taste

For the dressing

  • ½ cup (125 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) lemon juice (about half a lemon)
  • ½ cup (125 ml) coarsely chopped fresh Italian (flat-leaf) parsley
  • ¼ cup (60 ml) coarsely chopped fresh mint
  • 1 tsp (5 ml) Dijon mustard
  • Sea salt and freshly ground black pepper, to taste

For the salad

  • 2 balls (100 g each) Saputo Mozzarina di Bufala cheese
  • 1 cup (250 ml) cooked quinoa
  • Baby spinach
  • Yellow beets, cooked and sliced
  • Cherry tomatoes, halved
  • Kalamata olives


To make the chicken:

  1. Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.

To make the dressing:

  1. Place all the ingredients in a blender and blend until emulsified and smooth (the dressing will look like a loose pesto). Store in an airtight container.

To make the salad:

  1. Break the balls of Mozzarina di Bufala cheese into pieces. Lay the grilled chicken, the Mozzarina di Bufala, and all the salad ingredients in a large shallow bowl or on a large serving plate. Drizzle some of the dressing all over. Serve immediately, with additional dressing on the side.