Quinoa Salad, Mediteranian

2 cups water
2 cubes of chicken boullion
Note: You can substitue 2 cups GFree chicken broth instead of water and chicken bullion
1 clove garlic crushed
1 cup uncooked quinoa
(wash quinoa in fine steel mesh sieve under cold water for 3 to 5 minutes before cooking)
1 large red onion, diced
1 large red pepper, diced
1/2 cup chopped kalmata olivees
1/2 cup feta (light) cheese, crumbled
1/4 cup chopped fresh partsley
1/4 cup chopped fresh chives
1/2 tsp salt (omit salt to decrease sodium content)
2/3 cup fresh lemon juice
1 tbsp. balsamic vinegar
1/4 cup olive oil

1. Prior to beginning recipe, wash quinoa in fine meshed sieve under cold running water for 3 to 5 minutes. Set aside.
2. Bring the water, boullion cubes and garlic to boil or use prepared chicken broth, add garlic and bring to boil.
3. Stir in washed quinoa, reduce head to mediu -low, cover, and simmer until quino is tender and the water has been absorbed, 15 to 20 minutes. Scrape quinoa into large bowl.
4. Cool the quinoa.
5. Gently stir in the onion, red pepper, olives, feta cheese, parley, chives, and salt into the quinoa. Drizzle with lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Refrigerate. Serve cold.

Serving Size: Makes 8 one half cup servings.