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Easy Greek Quinoa and Grilled Chicken Salad

Ingredients

  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • ½ cup chickpeas drained and rinsed
  • ½ cup kalamata olives chopped
  • ½ cup feta cheese
  • 1 tablespoon fresh mint chopped
  • 2 tablespoons fresh parsley chopped

For the dressing:

  • 1 tablespoon olive oil
  • juice of 1 lemon
  • 1 garlic clove minced or grated
  • salt and pepper

Instructions

  1. Combine quinoa and chicken broth in a small saucepan and bring to a boil. Cover and lower to a simmer. Cook for about 15 minutes or until all liquid is absorbed and quinoa is nice and fluffy.
  2. Transfer quinoa to a mixing bowl. Add cherry tomatoes, cucumber, chickpeas, kalamata olives, feta cheese, fresh mint, and fresh parsley.
  3. In a separate small bowl, whisk together olive oil, lemon juice, garlic, and salt and pepper. Pour over quinoa mixture and toss to combine.
  4. Serve warm or refrigerate and serve cold. It's delicious either way!