Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 tsp (3g) salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) honey
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) black pepper
  • 3 cups (450g) shredded rotisserie chicken, skin removed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) English cucumber, diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (30g) crumbled feta cheese
  • 2 tbsp (10g) red onion, finely diced

Instructions:

  1. Combine quinoa, broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and black pepper until the mixture is thickened and emulsified.
  3. In a large mixing bowl, combine the fluffed quinoa and shredded rotisserie chicken. Fold in the halved cherry tomatoes, diced cucumber, red onion, and chopped parsley.
  4. Pour the lemon-herb dressing over the mixture and toss gently to coat. Fold in the crumbled feta cheese last.