Quick 30-Minute Chicken and Quinoa Salad Dinner

Start by soaking 200 grams of quinoa in water for about 20 minutes. This helps remove any bitterness from the quinoa. After soaking, be sure to rinse it thoroughly under cold running water.

To ensure your arugula is fresh and crisp, soak it in ice water for 20 minutes. This technique helps to enhance its texture and flavor in the salad.

In a pot, combine the soaked quinoa with two parts water – that’s 400 ml (2 cups) of water for 200 grams of quinoa. Add a pinch of salt for flavor. Bring to a boil, then reduce to a simmer and cook until all the water is absorbed, which will take about 20 to 30 minutes. Let it cool before adding to your salad.

Take the chicken breasts and flatten them using a meat mallet. Season them with salt, black pepper, and dried garlic. Then dip each piece into 2 beaten eggs, and coat with 100 grams of breadcrumbs. For a thicker coating, repeat the egg and breadcrumbs steps again.

Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Start with a heat setting of 8 to get a nice crust, then lower the heat to 7 to finish cooking the inside.

In a large bowl, combine the arugula, orange segments, mini mozzarella, and olives. Drizzle with 30 ml of olive oil and toss gently. Once the quinoa has cooled, add it to the mix and combine all the ingredients carefully.

On a serving plate, arrange slices of pear, ham, Brie cheese, and a few sprigs of arugula. This makes a delicious appetizer or snack to accompany your dinner.

In a small bowl, whisk together 30 ml of olive oil, the juice of one lemon, and 1 tablespoon of honey. Drizzle this sauce over your arranged snacks to enhance their flavor.

To serve, plate the quinoa salad and top it with the golden brown chicken. Finish by grating some Parmesan cheese on top for added richness. Enjoy your delicious and quick dinner!