A charming Middle Eastern inspired dish filled with warm flavors, this Sumac Grilled Chicken and Quinoa Salad with Smokey Feta Dressing is a great option for a weeknight meal or for a delicious dinner plate for the family. With so many interesting ingredients and inviting flavors, this dish is sure to be an exciting one!
What Is Sumac?
Sumac is a popular spice from the Middle East with an instantly recognizable citrusy and tart flavor. The use of sumac dates back to the Roman empire, and its medicinal properties were first recorded thousands of years ago in Greek medicinal documents. Sumac was discovered to have multiple health benefits, such as having antiseptic properties, having incredible antioxidant value, and helping to lower blood sugar levels. While the bold and exotic spice might not be a typical ingredient in many dishes, it is versatile and can be used to flavor grilled meats, vegetables, and even some spicy desserts.
Quinoa’s Health Benefits
Quinoa is featured in this dish mixed in a crunchy salad base with almond flakes. It a popular and nutritious grain that is regarded as one of the world’s healthiest foods. It is gluten free, high in fiber, and high in protein (containing 8 grams per cup). It is also one of the only plant foods containing sufficient amount of all nine essential amino acids. Quinoa contains potassium, magnesium, B and E vitamins, and many antioxidants.
This grilled chicken and quinoa salad is full of ingredients that will have you pleasantly surprised with each bite- from the tart, lemony, and sweet, to the salty, and cheesy flavors (and not to mention so many textures!). This dish covers all its bases, and will leave you full, satisfied, and delighted!
Ingredients
For the Sumac Chicken
- 5 g Beef Stock
- 1 g Garlic Chopped
- 15 ml Olive oil
- 5 ml Vinegar
- 2 g Honey
- 1 g Turmeric
- 160 g Chicken Breast
For the Smokey Feta Dressing
- 30 ml Sour Cream
- 30 g Danish Feta Cheese Smoked and chilled
- 10 ml Lemon Juice
- 2 g Garlic Chopped
- 1 g Beef Stock
- 10 ml Milk
- 2 g Chive Chopped
- 1 g Coarse Salt
For the Salad Base
- 30 g Cucumber Sliced
- 30 g Cherry Tomato Halved
- 15 g Red Onion Thinly sliced
- 20 g Lettuce Washed
- 5 g Dried Cranberry
- 5 g Almond Flakes Toasted
- 15 g Brown Rice Cooked in boiling salted water and cooled
Instructions
For the Sumac Chicken
- Combine all the ingredients together & marinade chicken for at least 30 minutes.
- Heat a griddle pan until smoking, char grill chicken breast & finish cooking in the oven.
For the Smokey Feta Dressing
- Place all the ingredients, except chives, in a blender. Blend until smooth.
- Stir chives through.
For the Salad
- Combine quinoa with all the salad base ingredients & mix well to combine.
- Top with sumac chicken & drizzle with feta dressing.
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