Mediterranean Chicken and Quinoa Bowl

Ingredients

Salad:

• Quinoa
• 2 cups cooked shredded chicken
• 1 large cucumber, cubed
• 2 cups cherry tomatoes, halved
• 1 jar (12 ounces) whole artichoke hearts, drained and halved
• 1 can (15 ounces) garbanzo beans, drained
• 1 cup whole pitted kalamata olives
• 8 whole pepperoncini
• 1 cup crumbled feta cheese

Dressing:

• ½ cup red wine vinegar
• ½ cup olive oil
• 2 cloves garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon coarse black pepper

Directions

1. Using a fine mesh strainer, rinse quinoa. Follow rice cooker directions for cooking quinoa.
2. In a large shallow bowl, arrange ingredients.
3. Using a small blender or food chopper, blend dressing ingredients until smooth. Drizzle dressing over ingredients in bowl. Cover and refrigerate remaining dressing for another use.

 Test Kitchen Tip: For easy meal planning, prepare Slow Cooker Basic Shredded Chicken. Reserve remaining chicken for other meals.