Mediterranean Quinoa Dinner

• Another quick and easy dinner that can be made with leftover chicken or chickpeas. I like to serve this room temperature on a bed of lettuce.
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• Mediterranean Quinoa Dinner
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• 2 cups chicken or vegetable broth
• 1 clove garlic, smashed
• 1 cup uncooked quinoa, rinsed well
• 2 large cooked chicken breasts - cut into bite size pieces or 1 Rotisserie chicken meat pulled or 1 15-ounce can chickpeas, drained and rinsed
• 1 large red onion, diced
• 1 large green bell pepper, diced
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives or scallions
• 2/3 cup fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil
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• Bring the broth and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
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• Gently stir the chicken or chickpeas, onion, bell pepper, olives, feta cheese, parsley and chives into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.