mediterranean quinoa salad
What’s for dinner? How about a salad packed with wholesome, fresh and tasty ingredients? We’ve got you covered! Serve warm as a main course or chilled as a side dish. Add roasted chicken for a heartier dish and serve with a slice (or two) of crusty sourdough bread.
2 cups water
2 cups chicken bouillon
2 tbsp crushed garlic
1 cup uncooked quinoa (I used ½ cup each of red and white)
2 cups roasted chicken, bite-sized pieces (optional)
½ cup each:
- red onion, diced
- Kalamata olives, sliced
- petite grape tomatoes, halved
- cucumber, diced
¼ cup each:
- fresh parsley, chopped
- fresh chives, chopped
2 tbsp Herbs de’Provence (optional)
¾ cup crumbled feta cheese
*Add or substitute any veggies you prefer
For the dressing:
¼ cup olive oil
1 tbsp balsamic vinegar + 1 tbsp balsamic glaze
¼ cup fresh squeezed lemon juice (about ½ a lemon)
Salt + Pepper to taste
- In a large saucepan, bring water, chicken bouillon and crushed garlic to a boil. Stir in quinoa, reduce heat to medium-low, cover and simmer 15-20 minutes or until quinoa is tender and liquid is absorbed.
- Meanwhile, combine your cut veggies and herbs in a bowl and set aside. Make the dressing and drizzle half of it over the veggies to marinate.
- Scrape cooked quinoa into a large bowl; add the veggies and chicken. Drizzle the rest of the dressing and stir together. Add feta cheese and gently stir until combined. Sprinkle more feta on top for a finishing touch. Enjoy!
Serves 6 as a main or 12 as a side.