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Grilled BBQ Chicken, Zucchini & Corn Quinoa Salad

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A hearty and flavorful salad bowl filled with smoky grilled BBQ chicken, charred zucchini, sweet corn, fluffy quinoa, and fresh herbs. Topped with tangy BBQ sauce and creamy feta, this colorful salad is a satisfying, protein-packed dish perfect for summer grilling season.

Ingredients

Units Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 2 chicken breasts, grilled and sliced
  • 1 medium zucchini, sliced and grilled
  • 2 ears of corn, husked and grilled
  • 1/3 cup crumbled feta cheese
  • 3 green onions, chopped
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup BBQ sauce (plus extra for drizzling)
  • Olive oil for grilling
  • Salt and pepper to taste

Instructions

  1. Cook quinoa in water or broth: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
  2. Preheat a grill or grill pan over medium-high heat. Brush chicken, zucchini slices, and corn with olive oil and season with salt and pepper.
  3. Grill chicken until cooked through (about 6–8 minutes per side). Grill zucchini until tender and charred, and grill corn until slightly blackened. Slice the grilled zucchini and cut the corn off the cob.
  4. In a large bowl, spread the quinoa as the base. Arrange grilled chicken, zucchini, corn, feta, green onions, and herbs on top.
  5. Drizzle with BBQ sauce and serve warm or at room temperature.

Notes

  • If you prefer a spicier version, drizzle extra sriracha or hot sauce over the top.
  • For a vegan version, replace the chicken with grilled tofu and omit the feta cheese.
  • Serve with extra BBQ sauce on the side for those who prefer more tang.

Nutrition

Find it online: https://yumfoodusa.com/grilled-bbq-chicken-zucchini-corn-quinoa-salad/