Mediterranean Quinoa Salad

Eileen Simon

By
@eileen6715

Can be prepared without the chicken for vegetarians

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 c
water
2
cubes chicken bouillon
1 clove
garlic
1 c
uncooked quinoa
2 large
cooked chicken breasts, cut into bite sized pieces
1 large
red onion, diced
1 large
green bell pepper, diced
1/2 c
chopped kalamata olives
1/2 c
crumbled feta cheese
1/4 c
fresh parsley
1/4 c
chopped fresh chives
1/2 tsp
salt
2/3 c
fresh lemon juice
1 Tbsp
balsamic vinegar
1/4 c
olive oil

Step-By-Step

1Bring the water, bouillon cubes and garlic to a boil in a saucepan.
2Stir 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
3Discard the garlic clove and scrape the quinoa into a large bowl.
4Gently stir in the chicken, onion, bell pepper, olives, feta cheese, parsley, salt and chives into the quinoa.
5Drizzle with the lemon juice, balsamic vinegar, and olive oil.
6Stir until evenly mixed.
7Serve warm or refrigerate and serve cold.

About this Recipe

Course/Dish: Vegetables, Salads
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tag: Healthy