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Mediterranean Quinoa Salad

Reviewed: Jul. 12, 2012
Loved this and it was super easy to make - my husband agreed that it was a "nice change of pace". I did change a few things - I marinated the chicken breast ahead of time in a Greek marinade; boiled the quinoa in chicken broth instead of the bouillon; only added half of a purple onion (it was plenty); and left the dressing on the side. It would probably taste even better then next day if I had added the dressing and let it soak, but my husband gets acid reflux from too much oil and lemon juice. Oh, and I added a can of garbanzo beans for even more protein. I'll probably make this with veggie broth and just the garbanzo beans (omitting the chicken) next time so it will be vegan for my sister.
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