I have been discussing some alternate diets with some folks in our local running group on our Facebook page. One gentleman asked for some quinoa recipes. I offered up my Black Bean and Tomato recipe and it reminded me that I had wanted to post this one.
So, today I bring you Mediterranean Quinoa Salad. (sorry folks, no pictures for this one)
2 cups water 1/2 c chopped kalamata olives
2 cubes chicken bouillon 1/2 c crumbled feta cheese
1 clove garlic, smashed 1/4 c chopped fresh parsley
1 c uncooked quinoa 1/4 c chopped fresh chives
1/2 tsp salt
2 large cooked chicken breasts 2/3 c fresh lemon juice
1 large red onion, diced 1 Tbsp balsamic vinegar
1 large green pepper, diced 1/4 c olive oil
Hope's Note: If you're being vegetarian conscious, you can sub 1 can rinsed beans, I like the red ones with this, instead of chicken. And you might want to find a substitute for the bouillon, or omit it all together.
Hope's Note: I use 3! cloves of garlic.
1. 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; about 15 to 20 minutes. Discard the garlic cloves and scrape the quinoa into a large bowl.
2. Gently stir in the chicken (or beans!), 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.
3. Serve warm or refrigerate and serve cold.
Hope's Note: I use this brand of pre-washed quinoa. It's easier and faster(!) than trying to prep it yourself. It's pretty common in stores. I get mine at Wal Mart (cheaper).
Nutrition Information: based on the inclusion of chicken
278 Calories, 13.9g fat, 45mg cholesterol, 713mg sodium, 20.1g carbohydrate, 2.4g dietary fiber, 18.4g protein