Mediterranean Quinoa Salad

Updated: Oct 6

Time: 30 minutes

Serves: 8

2 cups water

2 chicken bouillon cubes

1 garlic clove, lightly crushed

1 cup uncooked quinoa

2 cooked chicken breasts, diced (optional for added protein)

1 large red onion, finely chopped

1 green bell pepper, diced

½ cup chopped kalamata olives

½ cup crumbled feta cheese

¼ cup chopped parsley

¼ cup chopped chives

½ teaspoon salt

⅔ cup fresh lemon juice (adjust to taste)

1 tablespoon balsamic vinegar

¼ cup olive oil

In a medium pot, bring water, bouillon cubes, and crushed garlic to a boil.

Add the quinoa, lower the heat to medium-low, and cover.

Let it simmer for 15–20 minutes or until all liquid is absorbed and the quinoa is tender.

Remove the garlic clove and transfer the cooked quinoa to a large mixing bowl.

Add the chicken (if using), onion, bell pepper, olives, feta, parsley, chives, and salt.

Pour in the lemon juice, balsamic vinegar, and olive oil, then toss everything until evenly combined.

Serve warm or chilled, depending on your preference.

Per serving:

Calories: 278

Fat: 14 g

Carbs: 20 g

Protein:18 g

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