| 1. |
Bring the water, bouillon cubes, and garlic to a boil in a saucepan. |
| 2. |
Stir in the quinoa. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. |
| 3. |
Discard the garlic clove and scrape the quinoa into a large bowl. |
| 4. |
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. |
| 5. |
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. |
| 6. |
Serve warm or refrigerate and serve cold. |
