I'm cooking more quinoa! and loving it.
This is a great main dish salad or a perfect side dish on those summer BBQ evenings.
4 cups chicken broth
2 cups quinoa
1 can (12.5 oz) chicken breast
1 medium cucumber, chopped
1/2 cup cherry tomatoes, halved
1 can (3.8 oz) black olives, pitted and sliced
1/2 cup crumbled reduced fat feta cheese
1/3 cup fresh Italian parsley, chopped
3/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
1/4 cup fresh rosemary leaves, chopped
salt and pepper to taste
- Place quinoa and broth in saucepan and bring to boil, cover and reduce to simmer. Cook for 10-15, or until liquid is absorbed. Cool for 10 minutes.
- In a small bowl, combine ingredients for dressing and whisk until well combined.
- Combine quinoa, chicken, cucumber, tomatoes, olives, feta, and Italian parsley.
- Toss salad with desired amount of dressing.
NOTE: Try tofu in place of chicken! It's good too.