Quinoa Chicken Salad With Feta, Roasted Peppers & A

Name: Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 3 roasted red peppers chopped; 1 inch 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; 1 handful parsley; 1 can sliced black olives small can; 1 tablespoon lemon juice; kosher salt; black pepper

Servings: persons

1 cup quinoa
3 roasted red peppers chopped
1 inch 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
1 handful parsley
1 can sliced black olives small can
1 tablespoon lemon juice
kosher salt
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.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup quinoa, 3 roasted red peppers chopped, 1 inch artichoke hearts cut pieces, 1/2 red onion diced, and more.

Yes, Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions