INGREDIENTS
1 cup
quinoa
2 cups
low sodium chicken broth
1 cup
cherry tomatoes (halved)
1 cup
diced cucumber
1/2 cup
chickpeas (drained and rinsed)
1/2 cup
kalamata olives (chopped)
1/2 cup
feta cheese
1 tbsp
fresh mint (chopped)
2 tbsp
fresh parsley (chopped)
1 tbsp
olive oil
juice of 1 lemon
1
garlic clove (minced or grated)
salt and pepper