Mediterranean Quinoa Salad

Eileen Simon


Can be prepared without the chicken for vegetarians


☆☆☆☆☆ 0 votes

30 Min
20 Min
Stove Top


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2 c
cubes chicken bouillon
1 clove
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
2/3 c
fresh lemon juice
1 Tbsp
balsamic vinegar
1/4 c
olive oil

How to Make Mediterranean Quinoa Salad


  • 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.

Printable Recipe Card

About Mediterranean Quinoa Salad

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

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