Summertime Quinoa Salad

Shelly – This one is for you to always remember that Disney cruise ❤ 😉

Prep time: 15 minutes

Cook time: 15-20 minutes

Total time: 30-40 minutes

Servings: 4

INGREDIENTS:

• 2 cups quinoa
• 4 cups of chicken stock
• 3 small bell peppers, seeded and diced (Any color peppers will work, but the salad looks prettier with red, orange, yellow, etc.)
• 1 cucumber, diced
• 2 tbsps extra virgin olive oil
• 4 tbsps balsamic vinegar
• 1/2 cup of crumbled feta cheese
• 1/2 can of sliced black olives
• 1/2 pint of cherry tomatoes quartered
• salt & pepper to taste

DIRECTIONS:

1. Rinse the quinoa then add to a pot with 4 cups of chicken stock. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
2. While quinoa is cooking, wash and chop the peppers, tomatoes, olives and cucumbers.
3. Then add cooked quinoa, peppers, tomatoes, olives, and cucumbers into a large bowl.
4. Place the bowl in the freezer for about 20 minutes to cool it down.
5. In a separate bowl combine olive oil, balsamic and salt, and feta cheese and stir.
6. Mix in the dressing with the quinoa mixture until well combined.

Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.

 

 

Chicken Athena (2 ways)

PREP TIME: 15 min.

CROCK POT COOK TIME: 4 hours / or

STOVE TOP COOK TIME: 20 minutes

MAKES: 6 servings

Ingredients

6 boneless skinless chicken breast halves
2 medium chopped onions
1 can of sliced or whole black olives (whatever your preference)
1 24oz can of Hunts Traditional Pasta Sauce
2 tablespoons of lemon juice
1 tablespoon of balsamic vinegar
1/2 teaspoon of salt
*1 tablespoon olive oil (for stove top version)