Mediterranean Quinoa Salad with Chicken
This is one of my favorite quinoa dishes. It is so filling and satisfying. This dish can be served as a side dish or a meal.
Quinoa is a grain crop that is grown for its edible seeds. It is pronounced KEEN-wah. It technically isn’t a cereal grain, but a pseudo-cereal. In other words, it is basically a “seed” which is prepared and eaten similarly to a grain.
You can find quinoa and products made with it all over the world, especially in health food stores and restaurants that emphasize natural foods. The three main types are: white, red and black.
It’s not only eaten for its great taste, but for health benefits as well. Quinoa has anti-inflammatory and antioxidant properties. It is high in fiber, is gluten-free, high in protein, has a low-glycemic index, and is high in important minerals like iron and magnesium.
Eat This with That
Here I have paired this dish with Garlicky Sautéed Kale for a complete, tasty and very healthy meal.
- 2 cups chicken broth
- 1 garlic clove, smashed
- 1 cup organic Quinoa, uncooked
- 2 large cooked chicken breasts, cubed
- 1 small red onion, chopped
- 1 large orange bell pepper, chopped
- 1/3 cup kalamata olives chopped
- 1/3 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- Black pepper and salt to taste
- 2/3 cup fresh lemon juice
- 1/4 cup Extra Virgin olive oil
- In a medium size saucepan, bring the chicken broth and garlic clove to a boil. Stir in the rinsed quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the chicken broth has been absorbed. (15-20 minutes).
- Discard the garlic, if you like and transfer the quinoa to a large bowl. Gently stir in the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, salt, and pepper into the quinoa.
- Drizzle with lemon juice, balsamic vinegar and olive oil. Stir until well combined. Serve warm or refrigerate and serve cold. Refrigerate any leftovers.