Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, 2 cups of low-sodium chicken broth, and smashed garlic cloves. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
In a skillet, heat a little olive oil over medium heat. Add the diced chicken breast and sauté until heated through, about 5-7 minutes. If using pre-cooked grilled chicken, simply warm it in the skillet.
While the quinoa and chicken are cooking, chop the red onion, red bell pepper, kalamata olives, parsley, and chives. Set these aside in a large mixing bowl.
In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables and chicken. Pour the dressing over the top and gently toss everything together. Finally, fold in the crumbled feta cheese and give it one last gentle stir.
Your Mediterranean Chicken Quinoa Salad is now ready to be served! It can be enjoyed immediately or stored in the fridge for later.
