Ensalada de Quinoa y Pollo a la Parrilla
Grilled chicken over fluffy quinoa with roasted pepper, corn, and chimichurri vinaigrette — a modern Argentine protein salad with 40g protein and under 400 calories.
📅December 31, 2025
15mPrep
20mCook
4Servings
⭐ 4.7Rating
🍗Nutrition Facts (per serving)
Protein 41%Fat 28%Carbs 31%
390kcalCalories
40gProtein
12gFat
30gCarbs
5gFiber
Ingredients
- 600 gchicken breasts
- 300 gquinoa, cooked
- 200 groasted red peppers, sliced
- 150 gcorn kernels (fresh or canned)
- 150 gcherry tomatoes, halved
- 20 gfresh flat-leaf parsley, chopped
- 20 mlred wine vinegar
- 25 mlolive oil
- 3 gdried oregano
- 1 clovegarlic clove, minced
- 1 to tastesalt and black pepper
Instructions
- Whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper into a chimichurri-style vinaigrette.
- Season chicken breasts and grill on a hot griddle 5–6 min per side until cooked through. Rest 5 min; slice.
- Combine quinoa, roasted peppers, corn, and cherry tomatoes in a large bowl.
- Toss with two-thirds of the vinaigrette and parsley.
- Divide into bowls, top with sliced chicken, and drizzle remaining vinaigrette.
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