Colorful Quick Quinoa Grecian Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Finalist-Salads and Sides. I worked at a natural foods market and discovered all kinds of new grains. Since then, I have been experimenting in the kitchen and came up with this recipe during the peak of summer's harvest. -Margee Berry, White Salmon, WA 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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