Greek Quinoa Chicken and Lamb

Greek Quinoa Chicken and Lamb

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


  • 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


  1. Cook the quinoa according to the package instructions and set aside until both the chicken and lamb are cooked.
  2. SautΓ© the lamb with olive oil, minced garlic, chopped onion, salt and pepper in a skillet until browned.
  3. Once the lamb is cooked, drain the fat and then add the meat to a large bowl.
  4. Add the rest of the ingredients to the bowl and then mix until combined.
  5. Garnish with fresh parsley. Can be served hot or cold.
Servings: 6