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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine all of the quinoa salad ingredients in a large bowl.
Toss well until everything is evenly dressed and seasoned.
Add the Greek yogurt, lemon juice, garlic, cucumber, salt, and pepper to a blender and blend until completely smooth and pourable, about 20 seconds. Taste and adjust the salt and lemon, then refrigerate until ready to assemble.
Portion the quinoa salad into bowls or meal prep containers, top with the chicken, and drizzle with the cucumber yogurt sauce before serving, or store the sauce separately.
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Let the quinoa cool completely before mixing to prevent excess moisture and keep the vegetables crisp.
For best meal prep results, store the sauce separately and drizzle right before eating.
This bowl is delicious cold or at room temperature - no reheating needed.
Substitute rotisserie chicken, grilled shrimp, salmon, or steak in place of grilled chicken; farro, couscous, or rice instead of quinoa; goat cheese instead of feta, or omit; a dairy-free Greek-style yogurt alternative for the sauce.
Keep the quinoa salad in an airtight container up to 4 days, and the cucumber yogurt sauce separately in an airtight container up to 4 days. The flavors deepen as it sits.
Can I use a different protein instead of chicken?
Yes, you can substitute rotisserie chicken, grilled shrimp, salmon, or steak.
What can I use instead of quinoa?
You can use farro, couscous, or rice as alternatives.
Is there a dairy-free option for the yogurt sauce?
Yes, you can use a dairy-free Greek-style yogurt alternative.
How long can I store the quinoa salad?
The quinoa salad can be stored in an airtight container for up to 4 days.
Should I store the sauce separately?
Yes, for best results, store the sauce separately and drizzle right before eating.
