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


  1. 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.

  1. 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.

  1. 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.