Makes 4 Servings
1 cup dry quinoa
2 cups sodium-free vegetable stock
3 cups cooked chicken, diced
1/2 cup red onion, diced
3/4 cup cucumber, diced
1/2 cup artichoke hearts, diced
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper
Bring vegetable stock to a boil in a large pot. Under cold running water, rinse quinoa until water runs clear. Add to boiling stock. Lower heat and cover at a simmer. Let cook for about 20 minutes, or until all liquid is absorbed.
Remove from heat. Fluff with a fork. onion, cucumber, and artichoke. In a large bowl, add quinoa, chicken, (Is also great with added capers, tomatoes or garbanzo beans.)
In a small bowl, whisk together vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper. Pour over quinoa mixture and toss to coat. Serve warm or cold.
