Preparation Steps:

• Start by rinsing the quinoa under cold water to remove its natural coating. In a medium saucepan, combine the rinsed quinoa with chicken broth and smashed garlic. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let sit covered for 5 minutes.
• While the quinoa cooks, heat a skillet over medium heat. Add the diced chicken breast and cook until heated through and slightly browned, about 5-7 minutes. Set aside.
• In a large mixing bowl, combine the diced red onion, red bell pepper, chopped kalamata olives, parsley, and chives.
• In a separate bowl, whisk together the lemon juice, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
• Once the quinoa has cooled slightly, fluff it with a fork and add it to the bowl with vegetables. Stir in the cooked chicken and crumble feta cheese on top. Drizzle dressing over and toss to combine.
• Serve immediately or chill in the refrigerator for 30 minutes to meld flavors. Enjoy as a main dish or side!