Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.
Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.
Make Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
Serving size: 3 oz. chicken, ½ cup quinoa & ¼ cup sauce each
519 calories;27 g fat(4 g sat); 4 g fiber; 31 g carbohydrates; 34 g protein; 62 mcg folate; 91 mg cholesterol; 3 g sugars; 0 g added sugars; 1,158 IU vitamin A; 7 mg vitamin C; 113 mg calcium; 3 mg iron; 684 mg sodium; 686 mg potassium
Vitamin A (23% daily value)
Carbohydrate Servings: 2
Exchanges: ½ starch, 1½ vegetable, 3½ lean protein, 4 fat
Delicious. I don't eat chicken so added garbanzo beans for protein. I also added a can of artichoke hearts in water. Will definitely make again and again!
April 15, 2019
By: Julie Alexander
My husband and I really enjoyed this dish.
I toasted the quinoa before adding stock. I enjoy the nutty flavor
January 08, 2019
By: Alissa Kolm
I made this for the first time last night, and it was wonderful. I was impressed with how quick and easy it was, only took me 30 minutes from start to finish! I brought the leftovers for lunch today and threw an avocado in with it and ate it cold—the leftovers were just as good.
January 13, 2017
So good, simple and quick dinner that tastes great. I did add a little chicken broth when cooking the quinoa, just for a hint of flavor.
January 12, 2017
By: Elizabeth Drennan
My husband and I just had this for lunch and I agree - it is SO tasty and SO incredibly filling. I couldn't even finish it. The red pepper sauce is amazing and tastes so bright and fresh on this salad. I will be keeping this one in heavy rotation.
January 06, 2017
So tasty! So filling! Have to say one of my favourite meals I've had in a long time. As I've just come across the recipe again I'm going to make it again for next week :)
November 10, 2016
This was super-tasty and easy for a weeknight. I added a little salt to the red-pepper sauce.