Ingredients
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2 cups water
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2 cubes chicken bouillon
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1 clove garlic, smashed
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1 cup uncooked quinoa
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2 large cooked chicken breasts - cut into bite size pieces (Optional)
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1 large red onion, diced
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1 large green bell pepper, diced
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½ cup chopped kalamata olives
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½ cup crumbled feta cheese
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¼ cup chopped fresh parsley
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¼ cup chopped fresh chives
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½ teaspoon salt
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⅔ cup fresh lemon juice or to taste
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1 tablespoon balsamic vinegar
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¼ cup olive oil
Directions
- Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Discard garlic clove and transfer quinoa into a large bowl.
- Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
- Serve warm or refrigerate and serve cold.
