Summer Quinoa Salad Bowls
These fresh and delicious Summer Quinoa Salad Bowls are made with the most juicy grilled chicken thighs, fluffy quinoa, fresh fruit, feta and a homemade balsamic vinaigrette. It all comes together in about 30 minutes for the perfect summer dinner!
Equipment
Ingredients
- 1⅓ cups water sub chicken broth
- ⅔ cup raw quinoa
- 1.25 pounds boneless skinless chicken thighs
- ⅓ cup soy sauce sub tamari for gluten-free
- 2 ears sweet corn husk and silks removed
- extra virgin olive oil
- kosher salt and ground black pepper
Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- ¼ teaspoon kosher salt
Other Salad Ingredients:
- 1 cup blueberries
- 1 cup fresh peaches diced
- 1 cup cherry tomatoes halved
- 2 avocados diced or sliced
- ½ cup feta cheese crumbled
- ⅓ cup green onions sliced
- fresh basil chopped (optional)
Instructions
- Cook Quinoa: In a saucepan, add 1⅓ cups water and ⅔ cup raw quinoa. Cook according to the package directions on the stovetop. Set aside.
- Marinate Chicken: In a large bowl, place 1.25 pounds boneless skinless chicken thighs and ⅓ cup soy sauce. Toss to coat and let marinate for 15-30 minutes, while prepping the other ingredients.
- Prep: Preheat the grill to a medium-high heat of 450℉ and make sure the grill grates are clean. Place 2 ears sweet corn (shucked) on a plate and drizzle with extra virgin olive oil. Rub with your hands to evenly coat the corn.
- Grill: Remove the chicken from the soy sauce, allowing any excess to drip off. Season the chicken thighs with kosher salt and ground black pepper. Grease the hot grill grates and place the seasoned chicken and sweet corn the the grill. Both will take about 10-12 total minutes to fully cook. Rotate the corn every 3-4 minutes and flip the chicken at the halfway mark. Once the internal temperature of the chicken reaches 162℉ (use a meat thermometer), it can be removed from the heat. Grill sweet corn until it is done to your liking.
- Rest: Let the chicken thighs rest for 5-10 minutes. Then cut into slices or cubes. After the corn has cooled, cut the kernels off of each cob.
- Make Dressing: In a small mason jar or bowl, add ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 tablespoons balsamic vinegar, 2 teaspoons maple syrup, and ¼ teaspoon kosher salt. Either put the lid on and shake or whisk to fully combine. Set aside.
- Build Bowls: Divide the cooked quinoa, chicken, corn kernels, 1 cup blueberries, diced peaches, 1 cup cherry tomatoes, avocado, ½ cup feta cheese, ⅓ cup green onions, and fresh basil (if using) between individual bowls.
- Serve: Enjoy the bowl with a drizzle of the Balsamic Vinaigrette on top!
Notes
- Dairy-Free: use a dairy-free alternative for the feta cheese or omit.
- Gluten-Free: swap out the soy sauce for tamari or coconut aminos.
- Chicken Thighs: love the flavor of chicken thighs, but feel free to use chicken breasts instead. If you do, I highly recommend making them into grilled chicken cutlets (faster and so juicy).
- Grilled Corn: this can be swapped out for canned corn or warmed up frozen corn, if you want. Love the added flavor of grilled sweet corn!
- Balsamic Vinaigrette: only 5 ingredients and it takes 5 minutes to make it, but you can also use a store-bought dressing if you prefer.
Nutrition
Calories: 559kcal | Carbohydrates: 35g | Protein: 27g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 1066mg | Potassium: 914mg | Fiber: 8g | Sugar: 10g | Vitamin A: 506IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 3mg
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