Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally good warm or cold.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
278 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
½ teaspoon salt
2 cups water
¼ cup chopped fresh parsley
¼ cup olive oil
2 cubes chicken bouillon
½ cup crumbled feta cheese
1 tablespoon balsamic vinegar
¼ cup chopped fresh chives
1 large green bell pepper, diced
1 large red onion, diced
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
