Loaded with grilled vegetables, taco seasoning mix and spiked with lime, this quinoa salad is rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste.
Recipe Summary Mediterranean Quinoa Salad
An easy to make light salad that can be served with or without chicken for vegetarians.Ingredients | Mexican Quinoa Quinoa Salad Recipes
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil
Directions
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, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, 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. Serve warm or refrigerate and serve cold.
Info | Mexican Quinoa Quinoa Salad Recipes
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
4 cups
