An easy to make light salad that can be served with or without chicken for vegetarians.
Ingredients
- water: 2 cups
- cubes chicken bouillon: 2 piece
- clove garlic, smashed: 1 piece
- uncooked quinoa: 1 cup
- chicken breasts - cut into bite size pieces: 2 piece (cooked)
- red onion: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- Kalamata olives: 0.5 cup (chopped)
- crumbled feta cheese: 0.5 cup
- fresh parsley: 0.25 cup (chopped)
- fresh chives: 0.25 cup (chopped)
- salt: 0.5 tsp
- lemon juice: 0.66667 cup (fresh)
- balsamic vinegar: 1 Tbsp
- olive oil: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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.
