Rotisserie Chicken Quinoa Salad for 4

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitter saponins.
2. Combine rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool rapidly.
4. Dice the cucumber, halve the tomatoes, and mince the red onion.
5. In a large mixing bowl, combine the cooled quinoa, shredded rotisserie chicken, cucumber, tomatoes, red onion, and chopped parsley.
6. In a small jar or bowl, combine olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper.
7. Shake vigorously or whisk until the mixture is thick and uniform (emulsified).
8. Pour the dressing over the salad components.
9. Gently fold in the crumbled feta cheese last to avoid breaking the curds.
10. Taste and add an extra squeeze of lemon if more brightness is needed.