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Quick Quinoa Grecian Salad

From Shilee’s kitchen

ingredients

  • 2 cups uncooked quinoa
  • 3 cups fat-free, less-sodium chicken broth
  • 2 tbsp extra virgin olive oil
  • 1 tsp minced fresh mint
  • 1 tsp grated lemon rind
  • 2 tsp fresh lemon juice
  • 1 tsp sherry vinegar
  • ½ tsp sea salt
  • 1 cup cherry tomatoes, quartered
  • 1 cup thinly sliced radicchio
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped English cucumber
  • ⅓ cup (about 1 ½ ounces) crumbled reduced-fat feta cheese
  • 3 tbsp chopped & pitted kalamata olives
  • 1 tbsp minced shallots

directions

  1. Place quinoa in a large bowl; cover with water and let stand 5 minutes. Drain and rinse well.
  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, and fluff with a fork. Let cool to room temperature.
  3. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and remaining ingredients; toss well.