235 ml water
1 cube chicken bouillon
1/2 clove garlic, smashed
85 g uncooked quinoa

1 large cooked chicken breasts - cut into bite size pieces
1/2 large red onion, diced
1/2 large green bell pepper, diced
35 g chopped kalamata olives
40 g crumbled feta cheese
8 g chopped fresh parsley
6 g chopped fresh chives
2 g salt
80 ml fresh lemon juice
8 ml balsamic vinegar
30 ml olive oil