Categories: Salad

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 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.

3. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

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