Mediterranean Chicken & Quinoa Salad

1:34 PM

I threw this rich in flavor and texture salad together one night post-workout.  It’s got all of the things you expect in a Greek salad mixed in with some of my new love, quinoa.  I’m very lucky that everyone in the family seems to like quinoa all of a sudden too.  This was another hit.  I was going to spare you from my husband’s comment, but it’s too goofy not to share.  Before he went back into the kitchen for seconds, he said, “Mommy, ‘quinoa’ have some more?”  Yes, we’re nerds.  We’re having fun though.  Enjoy!
What You Will Need:

1/2 pkg feta, cut into 1-inch cubes (whole pkg is way too much)
1 handful sundried tomatoes, chopped
3 or 4 Italian marinated chicken breasts, cooked and cut into 1-inch cubes
1 handful pitted kalamata olives, chopped
½ C fresh basil, chopped
½ red onion, diced
2 ½ C cooked quinoa
What You Already Have at Home:
1 T olive oil
2 garlic cloves, chopped
Medium skillet
Medium bowl
1)      Heat olive oil over medium-high heat.  Cook garlic and onion for 5 minutes.  Remove from heat.
2)      In medium bowl, mix together ingredients.  Season with salt and pepper.
3)       Serve hot or cold depending when you prepared quinoa and chicken. 
Note: This is very salty the next day.  If I could change it, I wouldn't marinate the chicken or use a full pkg of feta.  No seasoning necessary.

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