“An easy to make light salad that can be served with or without chicken for vegetarians.” - by Coulter
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
- 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
Amount Per Serving (8 total)
- Calories
- 278 cal
- 14%
- Fat
- 13.9 g
- 21%
- Carbs
- 20.1 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (191)
Rate This Recipe
"Also made a couple of changes, but nothing major. Made it vegetarian, and added some chickpeas to make it more hearty. Also was out of red onion, so used regular onion instead. Excellent flavor, enjoy..." See moreed this recipe a lot. "
lazycook
"You know, I always dislike those reviews that say: I changed this, I changed that, etc. HOWEVER, I am going to post one like that because I didn't have all of the ingredients necessary for the dish. V..." See moreery, very good, even with my changes and omissions. I'm sure it'd be even better. We don't like peppers and onions so I skipped those. I sprinkled a little onion powder in the mix. I was all out of Balsamic Vinegar so I used Red Wine Vinegar instead. I had no fresh herbs so I skipped those too. I'm sure if I had all the ingredients it would have been even better. It was excellent."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
