About this recipe:A quick and easy chicken salad. This dish consists of quinoa, chicken, red onions, green pepper, olives and Feta cheese, lightly tossed with a lemon and balsamic vinegar dressing.
2 chicken stock cubes
1 clove garlic, smashed
170g uncooked quinoa
2 large chicken breasts, cooked, cut into bite size pieces
1 large red onion, diced
1 large green pepper, diced
70g kalamata olives, chopped
75g Feta cheese, crumbled
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh chives
1/2 teaspoon salt
150ml fresh lemon juice
1 tablespoon balsamic vinegar
4 tablespoons olive oil
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Method Prep:15min › Cook:20min › Ready in:35min
Bring the water, stock cubes and garlic to the 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 and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, 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.
You can also cook the quinoa in a rice cooker, if you have one.