Mediterranean Quinoa Salad
 
 
Makes 6 servings
Ingredients
  • 2 cups chicken broth
  • 2 garlic cloves, smashed
  • 1 cup uncooked tricolor quinoa, rinsed and drained
  • 1 large cooked chicken breast half, shredded (see notes)
  • ½ large red onion, diced
  • 1 yellow bell pepper, diced
  • ½ cup chopped Kalamata olives
  • ½ cup Feta cheese crumbles
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • ½ teaspoon salt
  • ⅔ cup freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • ¼ cup olive oil
Instructions
  1. In a medium sauce pan, bring chicken broth and garlic to a boil. Add quinoa and bring to a boil. Then reduce heat to low, cover and simmer until broth is absorbed, 15-20 minutes. Remove garlic cloves and transfer quinoa to a large bowl. (At this point, you can discard the garlic or mash and add it back to the quinoa, which is what I did.)
  2. Gently fold in the chicken, onion, bell pepper, olives, Feta cheese, parsley and chives.
  3. In a small bowl, combine the salt, lemon juice, balsamic vinegar and olive oil and whisk until emulsified. Drizzle dressing over quinoa mixture and toss gently to combine. Serve at room temperature or slightly chilled.
Notes
Grill or bake the chicken and then let it cool completely before shredding.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mediterranean-quinoa-salad/