Mediterranean Quinoa Salad

2 cps. chicken broth
1 clove of garlic
1 cup uncooked quinoa (yeilds 4 cups cooked)
2 large chicken breasts (6 oz. each)
1 large red onion, diced
1 large green bell pepper, diced
1/2 cp. chopped kalamata olives
1/2 cp. crumbled feta cheese
1/4 cp. chopped fresh parsley
1/4 cp. chopped fresh chives
1/2 tsp. salt
2/3 cp. lemon juice
1 tbsp. balsmic vinegar
1/4 cp. olive oil

1. Bring the chicken broth and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to med-low, cover, and simmer until the quinoa is tender and the water has been absorbed (about 15 to 20 min.) Scrape cooked quinoa into a large bowl.
2. Gently stir in 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 refridgerate and serve cold.


Number of Servings: 6

Recipe submitted by SparkPeople user GETSLIM140.