Quinoa (// or //, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocerealrather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.
It is high in protein, lacks gluten, and is tolerant of dry soil.
You will need:
- 2 cups water
- 2 cubes chicken bouillon
- 1 clove garlic
- 1 cup uncooked quinoa
- 2 large (cooked) chicken breasts (cut to bite-sized pieces)
- 1/2 large red onion
- 1 large green pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley
- 1/4 cup fresh chives
- 1/2 tsp salt
- 2/3 cup fresh lemon juice
- 1 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 tomato, chopped to tiny pieces
- crumbled goat cheese to top (optional)
- Bring the water, bouillon cubes and garlic to a boil in a saucepan. Reduce heat to medium-low, cover and let simmer until the quinoa is tender and the water has been absorbed. (15 – 20 minutes)
- Discard the garlic clove and scrape the quinoa into a large bowl
- Genty stir in the chicken, chopped onion, chopped pepper, feta cheese, parsley, chives, tomato and salt into the quinoa.
- Drizzle with lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed.
- Top with some crumbled goat cheese if you wish then serve warm or refrigerate and serve cold.
I would double or triple the recipe because it will go quickly – and it keeps well in the fridge.
The above will make 4 hearty servings.
Even if you aren’t a tofu-eating-Birkenstock-wearing kind of person, I feel pretty confident you’ll love this salad.
Cheese and chicken – nuff said!
Have a great one!
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