warm chicken-quinoa salad


1 cup quinoa
1 1/2 cups water
2 tablespoons chopped fresh chives or 2 teaspoon dried chives
1/4 cup plus 2 tablespoons olive oil, divided
2 (6 oz.) boneless, skinless chicken breasts, cut into cubes
2 garlic cloves, crushed
1 teaspoon onion salt
1 tablespoon greek seasoning
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1/2 cup balsamic vinegar, divided
1 cup grape tomatoes, cut into quarters
3/4 cup chopped kalamata olives
1 pkg. (4 oz.) goat cheese, crumbled
1 small red onion, chopped
2 tablespoons fresh lemon juice


  1. place quinoa and 1 1/2 cups water in a medium saucepan; bring to boiling.
  2. reduce heat to low; simmer, covered, 20 minutes or until water is absorbed.
  3. stir in chives; set aside and keep warm.
  4. meanwhile, in a large nonstick skillet heat 2 tablespoons of the oil over medium heat.
  5. add chicken, garlic, onion salt, greek seasoning and parsley; sauté until chicken is no longer pink (165°f).
  6. add 1/4 cup of the vinegar; cook until reduced by half.
  7. in a large bowl combine tomatoes, olives, goat cheese and onion.
  8. add quinoa and chicken mixture; stir to combine.
  9. stir in remaining 1/4 cup oil, 1/4 cup vinegar, and lemon juice.
  10. serve warm.

Nutrition (Per Serving)

serving size 9 1/2 oz.
servings 4
calories 600
fat 35g
saturated fat 8g
cholesterol 60mg
sodium 830mg
carbohydrate 40g
fiber 5g
sugars 7g
protein 31g