Mediterranean Quinoa Salad

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Lunch

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Mediterranean Quinoa Salad

Prep 15 m

Cook 20 m

Ready In 35 m

8 Servings

278 Calories

Description

"An easy to make light salad that can be served with or without chicken for vegetarians."

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Ingredients

  1. 2 cups water

  2. 2 cubes chicken bouillon

  3. 1 clove garlic, smashed

  4. 1 cup uncooked quinoa

  5. 2 large cooked chicken breasts - cut into bite size pieces

  6. 1 large red onion, diced

  7. 1 large green bell pepper, diced

  8. 1/2 cup chopped kalamata olives

  9. 1/2 cup crumbled feta cheese

  10. 1/4 cup chopped fresh parsley

  11. 1/4 cup chopped fresh chives

  12. 1/2 teaspoon salt

  13. 2/3 cup fresh lemon juice

  14. 1 tablespoon balsamic vinegar

  15. 1/4 cup olive oil

Direction

  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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