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Quinoa Vegetable Salad with Grilled Chicken and Pesto

A super healthy Quinoa Vegetable Salad loaded with grilled chicken, arugula, grilled veggies, garbanzo beans and feta cheese. This should be on your New Year's resolutions menu!
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 195kcal
Author foodnessgracious


  • 2 whole boneless skinless chicken thighs
  • 1 whole green zucchini
  • 1 whole red pepper
  • 1 whole yellow pepper
  • 2 tbsp olive oil
  • 1 pinch Kosher salt
  • 1/2 tsp black pepper
  • 2 cups cooked and cooled quinoa
  • 2 whole garlic cloves, minced
  • 1/4 cup sliced green onion
  • 1 whole can (14oz) garbanzo beans rinsed and drained
  • 2 large handfuls of arugula
  • 3/4 cup crumbled feta cheese
  • 1/2 cup pesto
  • fresh basil for garnishing


  • Season the chicken with your choice of favorite rub. Preheat the grill to high.
  • Slice the zucchini into 4 even strips and place on a tray or baking dish. Slice off the tops of the peppers and take out the center seed part.
  • Slice the peppers into flat pieces easy for grilling and place in the same dish as the zucchini.
  • Pour the olive oil over the vegetables and season with salt and black pepper.
  • Grill the vegetables for 3-4 minutes each side and set aside. Grill the chicken  for about 5-6 minutes each side and no longer pink in the middle and let rest on a separate plate.
  • In a large platter or salad bowl add the cooked quinoa, garlic, green onion, garbanzo beans and arugula. Roughly chop the grilled vegetables into large pieces and add to the bowl.
  • Slice the chicken into thin strips.
  • Toss the ingredients in the bowl and lay the sliced chicken on top.
  • Garnish with the feta cheese and fresh basil. Serve with some of the pesto sauce on the side.


Calories: 195kcal