Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts

• 1 cup quinoa
• 3 roasted red peppers chopped
• 1 inch artichoke hearts cut pieces
• 1/2 red onion diced
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic sliced
• 2 chicken breasts cooked, diced
• 2 ounces feta crumbled
• 1 handful parsley
• 1 can sliced black olives small can
• 1 tablespoon lemon juice
• kosher salt
• black pepper

1. Put the quinoa and 2 cups of water in a saucepan and bring to a boil. Cover and turn the heat down to a simmer.
2. Let the quinoa cook for 15-20 minutes or until the water is absorbed
3. Pour 3 tablespoons of olive oil and sliced garlic in a hot pain
4. Let the garlic cook in the warm oil until you can smell garlic (1 min). Separate the oil from the garlic.
5. Throw out the cooked garlic.
6. Set the oil aside.
7. Put the artichoke pieces, chopped red peppers, and oil in a bowl.
8. Stir to combine.
9. In another bowl, combine the remaining ingredients.
10. Add the artichoke, pepper and oil to the other ingredients.
11. Season with salt and pepper.
12. Stir well until all ingredients are worked through.
13. Serve right away warm, or chill for a few hours and serve cold.

quinoa, red peppers, red onion, extravirgin olive oil, garlic, chicken breasts, handful parsley, black olives, lemon juice, kosher salt, black pepper

Taken from www.yummly.com/recipe/Quinoa-Chicken-Salad-With-Feta_-Roasted-Peppers-_-Artichoke-Hearts-1668413 (may not work)