Rating: 4.5 stars 4.6
629 Ratings
  • 5 star values: 469
  • 4 star values: 117
  • 3 star values: 26
  • 2 star values: 10
  • 1 star values: 7

An easy to make light salad that can be served with or without chicken for vegetarians.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; protein 18.4g; carbohydrates 20.1g; fat 13.9g; cholesterol 44.6mg; sodium 713.1mg. Full Nutrition
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