Mediterranean Quinoa Salad

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Garlic

  Raw

  1 clove or 3g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Onions

  Raw

  1 large or 150g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Feta cheese

  ½ cup, crumbled or 75g

• Parsley

  Raw

  ¼ cup or 15g

• Chives

  Raw

  ¼ tsp chopped or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Balsamic vinegar

  1 tbsp or 16g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  ½ cup or 122g

Directions

1. Precook chicken breasts to save on prep time. Cut into bite size pieces.
2. Crush garlic, slice the onion, chop the pepper, parsley, and chives.
3. 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.
4. 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.

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