Mediterranean Quinoa and Chicken Salad

I bought an obscenely large bag of quinoa from a warehouse club, and was running out of ways to use it. Here is a recipe I developed using pantry ingredients and some leftover roasted chicken. It was even better the next day. Enjoy!

1 cup quinoa

2 cups water

Place quinoa and water in a saucepan, bring to a boil, reduce heat and simmer until the quinoa has absorbed all the water. Remove from heat.

1 teaspoon Moroccan spice blend

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons champagne vinegar

4 tablespoons olive oil

1 teaspoon honey

Combine dressing ingredients. Stir half of the dressing into the cooked quinoa while still warm.

3 jarred piquillo peppers, roughly chopped

3 scallions, thinly sliced

½ cup kalamata olives, roughly chopped

1 small yellow pepper, diced

1 cup diced cooked chicken

Combine remaining dressing with vegetables and chicken. Toss with quinoa.

½ cup crumbled feta cheese

¼ cup toasted pine nuts

When quinoa has completely cooled, toss in feta and nuts.

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