Description
An easy to make light salad that can be served with or without chicken for vegetarians.
Ingredients
- 2 cups water
- 2 cubes chicken bouillon
- 1 clove garlic, smashed
- 1 cup uncooked quinoa
- 2 large cooked chicken breasts – cut into bite size pieces
- 1 large red onion, diced
- 1 large green bell pepper, diced
- ½ cup chopped kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- ½ teaspoon salt
- ⅔ cup fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil
Instructions
- Bring the water
- bouillon cubes
- and garlic to a boil in a saucepan. Stir in the quinoa
- reduce heat to medium-low
- cover
- and simmer until the quinoa is tender and the water has been absorbed
- 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
- Gently stir the chicken
- onion
- bell pepper
- olives
- feta cheese
- parsley
- chives
- and salt into the quinoa. Drizzle with the lemon juice
- balsamic vinegar
- and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8