Thursday, November 24, 2011

Easy Mediterranean Quinoa Salad

I freaking love this recipe.  It's really good warm or cold, totally up to you.  It also keeps really well in the fridge so you can have it all week!

Quinoa Salad 
Adapted from here

2 cups chicken stock
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 red onion (optional, Chris hates onion)
1/2 cup chopped kalamata olives
1/2 cup of tomatoes, cucumbers (or any vegetables you like)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
  1. Bring the chicken stock and garlic to a boil. 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, veggies, 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.
If you try this recipe, let us know!

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