Greek Quinoa Chicken and Lamb

A little bit exotic but still completely accessible, this Greek-inspired dish is fragrant and complex. And since it can be served either hot or cold, it’s a wonderful option to bring to a barbecue or potluck. Just be prepared for people to ask you for the recipe… By Janet Vines

Prep Time: 30

Total Time: 90

Ingredients

Ancient Harvest Traditional Quinoa
2 chicken breasts – can be freshly cooked or Rotisserie (Store bought). Diced.
8 oz Ground Lamb, cooked with 2 tbsp. Olive Oil, 2Cloves minced Garlic, 1 medium Onion, chopped fine.
1 tsp Kosher Salt
1 tsp Pepper
1 (4 oz) jar Artichoke Hearts in Olive Oil
6 oz Pitted Kalamata Olives
2 oz Roasted Red Bell Pepper
6 to 8 oz Feta Cheese Crumbed
Olive Oil
Salt and Pepper to Taste

Directions

Cook the quinoa according to the package instructions and set aside until both the chicken and lamb are cooked.
Sauté the lamb with olive oil, minced garlic, chopped onion, salt and pepper in a skillet until browned.
Once the lamb is cooked, drain the fat and then add the meat to a large bowl.
Add the rest of the ingredients to the bowl and then mix until combined.
Garnish with fresh parsley. Can be served hot or cold.

Servings: 6

Greek Quinoa Chicken and Lamb

Greek Quinoa Chicken and Lamb

Ingredients

Directions

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