Mediterranean Quinoa Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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An easy to make light salad that can be served with or without chicken for vegetarians. by Coulter on Ingredients:
2 cups water |
2 chicken bouillon cubes |
1 garlic clove, smashed |
1 cup quinoa |
2 large cooked chicken breasts, cut into bite size pieces |
1 large red onion, diced |
1 large green bell pepper, diced |
1/2 cup kalamata olive, chopped |
1/2 cup feta cheese, crumbled |
1/4 cup fresh parsley, chopped |
1/4 cup fresh chives, chopped |
1/2 teaspoon salt |
2/3 cup fresh lemon juice |
1 tablespoon balsamic vinegar |
1/4 cup olive oil |
Directions:
1. 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.
2. 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.
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