This recipe was very tasty. I used only fresh, brined kalamata olives and feta cheese from my local Greek grocer to give it a more authentic Mediterranean type of flavor. I was concerned at the amount of lemon-balsamic dressing that I put on the salad, but the Quinoa had absorbed all of the liquid in a matter of hours. I did however, use just under 1 cup of lemon juice for the dressing because I didn't want to waste the extra I had left, so next time I will stick to the recipe's amount of 2/3 cup.Instead of using green peppers, I added some color by dicing the bottom third each of a red, green & yellow pepper. The peppers were cold & crunchy, I seasoned the chicken breasts before cooking, & I used fresh lemon juice, not the bottled kind, and served it cold.
I've been storing quinoa in my pantry for a few months now waiting for just the right recipe to try it out on, and this was it. All in all, it was a hearty, tasty authentic Med-style salad. Thanks for your contribution, Coulter!
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This recipe was very tasty. I used only fresh, brined kalamata olives and feta cheese from my...