Mediterranean Quinoa Salad

• 2 cups water
• 2 each chicken bouillon cubes low sodium
• 1 clove garlic smashed
• 1 cup quinoa uncooked, rinsed and drained well
• 1 large chicken breast halves, boneless, skinless cooked, diced
• 1 small red onion diced
• 1/2 large green bell peppers diced
• 1 each italian plum (roma) tomatoes diced
• 1 small zucchini diced
• 1/4 cup kalamata olives chopped
• 1/4 cup feta cheese crumbled
• 1/4 cup italian parsley chopped fresh
• 2 tablespoons chives fresh, snipped
• 1/4 cup lemon juice fresh
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil, extra-virgin
• 18 teaspoon black pepper freshly cracked

1. Bring water, bouillon cubes and garlic to a boil in a medium saucepan.
2. Stir in the quinoa, reduce heat to low, cover and simmer until all the liquid is absorbed, about 20 minutes.
3. Discard the garlic.
4. Transfer cooked quinoa to a bowl and gently stir in the remaining ingredients.
5. Refrigerate and serve cold, if desired, or serve warm.

water, chicken bouillon, garlic smashed, quinoa, chicken breast halves, red onion, green bell peppers, italian plum, zucchini, olives, feta cheese, italian parsley, chives, lemon juice fresh, balsamic vinegar, olive oil, black pepper

Taken from recipeland.com/recipe/v/mediterranean-quinoa-salad-54261 (may not work)