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2 Chicken Breasts, grilled, cubed (can be omitted for vegetarian option or lighter side dish)
1 cup Quinoa
2 cups Chicken or Vegetable Stock
1 cup Feta Cheese (I use Athenos Brand Garlic & Herb Feta), crumbled
1 cup Tomatoes, diced
1 cup (or one small whole) English cucumber (they usually come packaged and have fewer seeds than their American counterparts), diced
½ cup Kalamata Olives, sliced
¼ cup Italian Flat Leaf Parsley (do NOT use the curly kind), chopped
3 Green Onions or Scallions, thinly sliced
Salt and Pepper
Prepare quinoa according to package directions (or combine 1 cup quinoa with 2 cups liquid, in a medium-sized sauce pan, bring to a boil, stir once, cover and reduce heat, simmer for 14 to 18 minutes, or until the germ separates from the seed and the liquid is completely absorbed).
When quinoa is done, fold in chicken, cucumbers, tomato, kalamata olives, and feta cheese.
Salt and pepper to taste (remember the olives and feta cheese are already really salty). Serve warm.
Garnish with green onions and parsley.
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1st Keep
 yvonnefsu
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