Greek Quinoa Salad

This is my first blog entry EVER so please bear with me if it's not quite up to par. Rest assured the recipe is and one I hope you'll have occasion to enjoy it. I tried this recipe because I was looking for something interesting, out of the ordinary (sure, we can pretend I can cook......), and most importantly, something I could make ahead in preparation for a dear friend's visit after 15 years!

Ingredients:

2 c. chicken broth

1 clove garlic, smashed (optional if allergic to garlic)

1 c. uncooked quinoa

3 large cooked chicken breasts cut into 1" cubes (chick peas can be substituted for a vegetarian option)

1 large yellow onion

1 large orange or green bell pepper, diced

1/2 c. sliced olives (original recipe calls for kalamata, I only had green on hand and they were yummy!)

1/2 c. crumbled feta cheese

1/4 c. chopped fresh parsley

1/4 c. chopped fresh chives

1/2 tsp. sea salt

1/2c. fresh lemon juice

1 T. balsamic vinegar

1/4 c. olive oil

Directions:

1. Bring the chicken broth and garlic to a boil in a saucepan. Stir in the quinoa and reduce heat to medium low, cover and simmer about 15 to 20 minutes, quinoa should be tender and the liquid absorbed. Discard the garlic clove and transfer the quinoa to a large bowl. 
2. Add in the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa, stirring gently. Pour the lemon juice, olive oil and balsamic vinegar on top and mix together. May be served warm or  cold and in one of those recipes that tastes best the day after, once all the flavors come together. 

Steve tasted this one, but is more a meat and potatoes guy, so much for exotic grains! Hope you will enjoy, none the less.......