Mediterranean Quinao Salad

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Mediterranean Quinao Salad

Makes about 6 servings

 

2 cups chicken or vegetable broth

1 clove garlic, chopped

1 cup uncooked quinoa

 

1 large cooked chicken breast cut into bite size pieces (optional)

1/2 teaspoon onion powder

1/2 cup chopped tomatoes

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/2 teaspoon salt

Fresh chopped parsley and chives, to taste

 

1/4 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

 

 

Bring the chicken or vegetable broth, 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 broth has been absorbed, about 15 minutes.  Fluff with a fork

 

Scrape the quinoa into a large bowl

 

Gently stir the chicken, onion powder, tomatoes, 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

 

*Chick Peas can be used in place of the chicken

 

 

Quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley.

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