An easy Mediterranean quinoa salad that's lovely and light with bright lemon and fresh herb flavors. This salad is equally good warm or cold.
INGREDIENT :
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces (Optional)
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil
RECIPE DIRECTION :
Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Discard garlic clove and transfer quinoa into a large bowl.
Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
