Mediterranean Quinoa Salad
142
This colorful low fat salad can be enjoyed warm or cold.
Ingredients
| 2 | cups |
water
|
|
| 2 | each |
chicken bouillon cubes
low sodium |
* |
| 1 | clove |
garlic
smashed |
|
| 1 | cup |
quinoa
uncooked, rinsed and drained well |
|
| 1 | large |
chicken breast halves, boneless, skinless
cooked, diced |
* |
| 1 | small |
red onion
diced |
|
| ½ | large |
green bell peppers
diced |
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | small |
zucchini
diced |
* |
| ¼ | cup |
kalamata olives
chopped |
* |
| ¼ | cup |
feta cheese
crumbled |
|
| ¼ | cup |
italian parsley
chopped fresh |
|
| 2 | tablespoons |
chives
fresh, snipped |
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ⅛ | teaspoon |
black pepper
freshly cracked |
* |
Directions
Bring water, bouillon cubes and garlic to a boil in a medium saucepan. Stir in the quinoa, reduce heat to low, cover and simmer until all the liquid is absorbed, about 20 minutes. Discard the garlic.
Transfer cooked quinoa to a bowl and gently stir in the remaining ingredients.
Refrigerate and serve cold, if desired, or serve warm.
Toronto , Ontario, Canada
almost 8 years ago
This Mediterranean quinoa salad looks amazing, the recipe sounds delicious and well balanced as well. For a vegetarian version, use browned tofu cubes instead of chicken, I bet it will be still very tasty.
Thanks for another yummy recipe with a yummier photo :)