Greek Style Quinoa Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups quinoa
• 3 cups fat-free low-sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 teaspoon mint, minced
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon sherry wine vinegar
• 1/2 teaspoon salt
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup yellow cherry tomato, quartered
• 1/2 cup orange bell pepper, sliced thin
• 1 cup radicchio, sliced thin
• 1/2 cup cucumber, chopped
• 1/2 cup feta cheese
• 1/4 cup kalamata olive, pitted and chopped
• 2 tablespoons shallots, minced

Recipe

• 1 if using untoasted quinoa place in a large bowl, cover with lukewarm water.
• 2 let stand for 5 minutes, drain, rinse well.
• 3 if using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
• 4 in a large sauce-pot bring chicken broth to a boil.
• 5 stir in quinoa.
• 6 cover, reduce heat to medium low-you want it simmering.
• 7 cook for 15 to 20 minutes, or until the chicken broth is absorbed.
• 8 uncover and fluff well.
• 9 cool to room temperature.
• 10 in a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
• 11 whisk well.
• 12 add the remaining ingredients, tossing well.
• 13 serve at room temperature.
• 14 for a vegetarian version use vegetable stock.