1 cup (250 mL)canned chickpeas, rinsed and drained
1 cup (250 mL)chopped fresh tomatoes
1 cup (250 mL)chopped seedless cucumber
½ cup (125 mL) chopped pitted Kalamata olives (optional)
In a medium pot, combine quinoa with 3 cups (750 mL) of the broth. Bring to a boil, then reduce heat to medium-low; cover and simmer 15 minutes. Turn off heat and allow to rest covered for 5 minutes. Fluff with a fork; set aside.
In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3–5 minutes, or until lightly browned. Add onion, red pepper and oregano; cook 3–5 minutes or until vegetables soften slightly.
Stir in soup and remaining broth; bring to a simmer. Reduce heat and cook, stirring often, for 6–8 minutes or until sauce is thickened and chicken is cooked through.
Divide cooked quinoa evenly among 8 serving bowls. Top with chicken and sauce, lettuce, Feta cheese, chickpeas, tomatoes, cucumbers and olives, if using. Serve immediately.