Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the marinade.

2. 2

   Score the skin of 2 duck breasts and place them into the marinade, ensuring they are well coated, then refrigerate for at least 30 minutes.

3. 3

   Combine 1 cup uncooked quinoa with 2 cups vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes until the liquid is absorbed and quinoa is fluffy.

4. 4

   While the quinoa cooks, prepare the salad by dicing 1/2 medium cucumber, halving 1/2 cup cherry tomatoes, finely dicing 2 tablespoons red onion, chopping 1/4 cup fresh parsley, and chopping 1 tablespoon fresh mint.

5. 5

   Preheat a grill to medium-high heat, then grill the marinated duck breasts, skin-side down first for 6-8 minutes until crispy, then flip and cook for another 4-6 minutes for medium-rare, or longer to desired doneness.

6. 6

   In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, chopped fresh parsley, chopped fresh mint, 1/4 cup crumbled feta cheese, and 1/4 cup pitted and sliced Kalamata olives.

7. 7

   Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon lemon zest to form the dressing, then pour over the quinoa salad, toss gently, slice the grilled duck, and serve immediately alongside the salad.