4 Servings 20 min Cook
2 Cup Water
2 Cube Chicken Broth Bouillon
1 Clove Garlic
1 Cup Quinoa
4 Breast, bone and skin removed Chicken Breast
1 Large Onions
1/2 Cup Olives
1/2 Cup, crumbled Feta Cheese
1/4 Cup Parsley
1/4 Tsp chopped Chives
1/2 Tsp Salt
1 Tbsp Balsamic Vinegar
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1/4 Cup Olive Oil
1/2 Cup Lemon Juice
Precook chicken breasts to save on prep time.
Cut into bite size pieces.
Crush garlic, slice the onion, chop the pepper, parsley, and chives.
Bring the water, bouillon cubes, 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 water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, 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.
