This Greek Quinoa Chicken Salad is a delicious and easy recipe that's perfect for a summer lunch or dinner. With rotisserie chicken, quinoa, feta cheese, bell peppers, cucumber and a lemon vinaigrette, this dish comes together in no time and is just as good cold as it is served warm.
In a liquid measuring cup, combine the olive oil, lemon juice, apple cider vinegar, oregano, salt, and pepper. Mix with a whisk.
In a medium saucepan, boil the water.
Rinse the cup of quinoa in a fine mesh sieve under cold water until the water runs clear. Drain well.
Add to boiling water. Reduce heat to simmer and cover. Cook until the germs have spiraled out of each grain, about 15 minutes.
In a large bowl, combine the chicken, chopped peppers, cucumber, onion, feta, and parsley. Mix well.
Add the cooked quinoa to the bowl and toss gently.
Mix dressing well again and pour over salad.
Toss well to coat.