Mediterranean Quinoa Salad

Ingredients: makes 6 servings

2 cups chicken stock (or 2 cups water and 2 bouillon cubes)

1 clove garlic, smashed

1 cup uncooked quinoa

2 cups cooked chicken, chopped

1 red onion, diced

1 cup cucumber, chopped

1/2 cup kalamata olives, sliced (or more to your liking)

1/4 cup fresh parsley, chopped (I used dried and just eyeballed the amount)

1/4 cup fresh chives, chopped

1/2 tsp salt

2/3 cup fresh lemon juice (about 3 lemons)

1 Tbs balsamic vinegar

1/4 cup olive oil

1/2 cup crumbled feta cheese

In a saucepan, bring water, bouillon cubes, garlic, and quinoa to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and all water is absorbed, about 20 mins.

While quinoa is cooking, add chicken, onion, bell pepper, olives, parsley, and chives to a large bowl.

When the quinoa is done, discard the garlic clove, and add quinoa to the bowl. Add salt, drizzle lemon juice, vinegar, and oil on top. Mix well. Add feta cheese and combine, or wait to add feta until serving to prevent it from melting.

Serve warm or refrigerate to serve cold.

Recipe adapted from allrecipes.