20-Minute Chicken Bruschetta Quinoa Salad

I’m thrilled to share my version of 20-Minute Chicken Bruschetta Quinoa Salad—a light yet hearty dish combining fluffy quinoa, fresh bruschetta-flavored tomatoes, and shredded chicken. It’s vibrant, satisfying, and perfect any time I need a healthy meal fast

Why I’ll Love This Recipe

I love that this salad comes together in just about 20 minutes—I can be in and out of the kitchen quickly. The bright tomato‑basil bruschetta flavors paired with tender quinoa and chicken make it feel fresh but substantial. It’s ideal for picnics, meal prep, or a light dinner when I want something flavorful without fuss

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Quinoa (pre-washed)

• Salt

• Chicken broth (or water)

• Ripe tomatoes, diced

• Garlic, minced

• Extra virgin olive oil

• Balsamic vinegar

• Fresh basil, thinly sliced

• Salt and freshly ground black pepper

• Cooked, shredded chicken (store-bought rotisserie chicken recommended)

Directions

1. I heat olive oil in a saucepan over medium heat, add dry quinoa, and stir for about 2 minutes to lightly toast it. Then I add chicken broth and salt, bring to a boil, cover, and simmer for roughly 10 minutes until the liquid is absorbed—yielding tender quinoa

2. Meanwhile, I mix diced tomatoes, minced garlic, olive oil, balsamic vinegar, chopped basil, salt, and pepper in a bowl to create a fresh bruschetta mixture

3. Once quinoa is cooked, I fluff it and let it cool briefly, then combine with the tomato mixture and shredded chicken. I toss gently to distribute everything evenly.

4. I serve immediately or chill in the fridge for a while—chilling allows the flavors to mingle beautifully

Servings and timing

• Prep time: ~8 minutes

• Cook time: ~12 minutes

• Total time: ~20 minutes

• Serves: about 8 as a light meal or side

Variations

• I occasionally leave out the chicken for a vegetarian version or swap it for grilled tofu.

• I enjoy mixing different quinoa types—such as red, white, or a blend.

• Sometimes I add cucumber, diced mozzarella, or olives for extra crunch and flavor.

• I use water instead of broth if I’m keeping it simpler or don’t have broth on hand.

Storage/Reheating

• I refrigerate leftovers in an airtight container and keep them cold—tomatoes and basil stay bright for up to 3 days, though I’ve noticed they start softening beyond that

• I do not reheat this salad; I prefer it chilled or at room temperature to preserve texture and freshness.

• I add fresh basil or a splash more balsamic before serving leftovers for a flavor boost.

FAQs

Can I make this without cooked chicken?

Yes—I often use rotisserie chicken to keep prep fast. You can also bake or grill chicken breast, shred it, and add it—it just adds to the time so it may exceed 20 minutes.

Do I need to wash quinoa before using?

If your quinoa isn’t pre-washed, I rinse it before cooking to remove the natural bitterness. Pre-washed quinoa works best for quick cooking.

Should the salad be served warm or cold?

I enjoy it chilled after letting it rest a bit—flavors meld better and it’s refreshing. But serving it at room temperature also works well.

How do I prevent soggy tomatoes in leftovers?

I dice tomatoes just before mixing, and I avoid adding extra juice. I also store the salad cold and add extra olive oil or acid like lemon just before serving leftover portions.

Can I prep components ahead of time?

Absolutely—I sometimes cook quinoa and shred chicken ahead. I mix everything together shortly before serving. If chilling, the salad holds well and tastes even better once chilled.

Conclusion

I love how this Chicken Bruschetta Quinoa Salad balances bold, fresh flavors with satisfying protein and grains—all in about 20 minutes. It’s become a staple in my summer meal prep rotation and garners compliments whenever I bring it along to gatherings. Serve it cold or at room temperature, and watch everyone dig in!

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