Ingredients
1-1/2 cups plus 2 tablespoons water, divided 3/4 cup quinoa, rinsed2 tablespoons reduced-fat plain yogurt1 tablespoon reduced-fat mayonnaise1 teaspoon Sriracha chili sauce1/4 cup crumbled reduced-fat feta cheese1 medium cucumber, seeded and diced3/4 cup finely chopped fresh parsley2 green onions, chopped1/4 cup extra virgin olive oil3 tablespoons lemon juice3/4 teaspoon Greek seasoning1 package (6 ounces) ready-to-use grilled chicken breast strips1 medium tomato, finely chopped
Preparation
In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.
In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
