Monday, March 18, 2013

Mediterranean Quinoa Salad


  • 2 cups water
  • 2 cubes chicken bouillon
  • 1 clove garlic
  • 1 cup quinoa (uncooked)
  • chicken breasts (cooked chicken breasts cut into bite size pieces) 
  • 1/2 red onion (diced)
  • bell pepper (diced)
  • 1/2 cup kalamata olives (chopped) *I didn't include these 
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup chopped fresh chives
  • 12 grape tomatoes (halved)
  • 1/2 english cucumber (sliced and quartered)
  • 1/2 tsp salt
  • 1/2 cup fresh lemon juice
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil

  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. Scrape the quinoa into a large bowl.
  2. Gently stir the chicken, onion, bell pepper, olives, tomatoes, cucumber, 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.
We absolutely loved this recipe!  We served it with some toasted pita bread cut in triangles and used them sort of like scoops/chips. The flavor was fresh and this will definitely be a repeater!

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