Ingredients
- • 1 cup quinoa
- • 2 cups low-sodium chicken broth or vegetable broth
- • 3 ounces cubed feta cheese
- • 1/2 cup sliced almonds, roasted
- • 1/2 pint grape tomatoes, halved
- • 1 small red bell pepper, seeded and diced
- • 1 small zucchini, trimmed and diced
- • 2 scallions, diced
- • Basil-Chive Vinaigrette *(see recipe)
- *Basil Chive Vinaigrette
- • 2 Tablespoons white wine vinegar
- • Juice of 1/2 lime
- • 1/4 cup + 1 Tablespoon extra-virgin olive oil
- • 2 Tablespoons minced, fresh chives
- • 1 Tablespoon minced, fresh basil
- • Salt and pepper, to taste
Directions
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FOR VINAIGRETTE: Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.
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FOR QUINOA: Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes.
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Cool and toss gently with feta, almonds, vegetables, and vinaigrette. Serve. Makes ten servings.