Mediterranean Quinoa Salad 2 cups water 2 chicken bouillon cubes 1 garlic clove, smashed 1 cup quinoa 2 large cooked chicken breasts, cut into bite size pieces 1 large red onion, diced 1 large green bell pepper, diced 1/2 cup kalamata olives, chopped 1/2 cup feta cheese, crumbled 1/4 cup fresh parsley, chopped 1/4 cup fresh chives, chopped 1/2 teaspoon salt 2/3 cup fresh lemon juice 1 tablespoon balsamic vinegar 1/4 cup olive oil 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.
-God grant me the serenity to accept the things I cannot change The courage to change the things I can And the wisdom to know the difference Living one day at a time, Enjoying one moment at a time, Accepting hardships as the pathway to peace Taking, as He did, this sinful world as it is Not as I would have it, Trusting that He will make all things right If I surrender to His will, That I may be reasonably happy in this life. -Blessings, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
