Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts

Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts


  • 1 cup quinoa
  • 3 roasted red peppers, chopped
  • 1 inch can 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
  • a handful of parsley
  • 1 can sliced black olives (small can)
  • 1 tablespoon of lemon juice
  • kosher salt and 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.

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