Colorful Quick Quinoa Grecian Salad

prep time:: 10 min
total time:: 45 min

Makes 10 (1 cup) servings

Elizabeth Miller

ingredients

2 cups uncooked quinoa
3 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, quartered
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup chopped English cucumber
1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
3 tablespoons chopped pitted kalamata olives
1 tablespoon minced shallots

directions

1
Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
2
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15
3
minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
4
Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa,
5
tomatoes, and the remaining ingredients; toss well.

notes

Calories: 186 (30% from fat) Fat: 6.3g (sat 0.9g,mono 3.9g,poly 1.2g) Iron: 2.5mg Cholesterol:1mg Calcium: 37mg Carb: 25.1g Sodium: 367mg Protein: 5.9g Fiber: 3.1g

Source: Elizabeth Miller