Mediterranean Quinoa Salad

You know those days when you are really dragging; too much to do & not enough time. Sometimes I need a little protein boost and so when I can make it for dinner, it kills two bird with one stone {although I really don’t condone killing birds with any number of stones}. It really is the best stuff on earth & I could eat it all day long!

1 cup quinoa
2 cups chicken broth
2 large cooked chicken breasts, chopped {I use Zaycon chicken}
1 red pepper, diced
1/2 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 cup onion, diced
1/4 cup cherry tomatoes, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2/3 cup lemon juice {I used bottled}
1/4 cup olive oil {Zoe Olive Oil is my favorite brand}
1 clove garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Directions

Cook your quinoa in the chicken broth, adding the minced garlic before cooking. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {you can use vegetable stock instead of the chicken broth if you want}. If you’re using a rice cooker, your quinoa should be done in about 15 minutes!

If you do not have a rice cooker simply add the quinoa, garlic and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and grains are tender {about 20 minutes}.

Discard the garlic clove and scrape the quinoa into a large bowl. Stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt. Coat with the lemon juice, balsamic vinegar, and olive oil, and stir. You can chill it & serve it cold, or serve it warm right when it’s done. It’s pretty delicious either way.

Looking for more tasty quinoa recipes? Check out this cookbook:

Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories