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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I strongly recommend that you use the recipe for Quinoa-Toasted first, and then follow recipe instructions below. Quinoa can be quite bitter-toasting removes this. Quinoa-Toasted Ingredients:
2 cups quinoa |
3 cups fat-free low-sodium chicken broth |
2 tablespoons extra virgin olive oil |
1 teaspoon mint, minced |
1 teaspoon lemon zest |
2 teaspoons lemon juice |
1 teaspoon sherry wine vinegar |
1/2 teaspoon salt |
1/2 cup cherry tomatoes, quartered |
1/2 cup yellow cherry tomato, quartered |
1/2 cup orange bell pepper, sliced thin |
1 cup radicchio, sliced thin |
1/2 cup cucumber, chopped |
1/2 cup feta cheese |
1/4 cup kalamata olive, pitted and chopped |
2 tablespoons shallots, minced |
Directions:
1. If using untoasted quinoa place in a large bowl, cover with lukewarm water.
2. Let stand for 5 minutes, drain, rinse well.
3. If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
4. In a large sauce-pot bring chicken broth to a boil.
5. Stir in quinoa.
6. Cover, reduce heat to medium low-you want it simmering.
7. Cook for 15 to 20 minutes, or until the chicken broth is absorbed.
8. Uncover and fluff well.
9. Cool to room temperature.
10. In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
11. Whisk well.
12. Add the remaining ingredients, tossing well.
13. Serve at room temperature.
14. For a vegetarian version use vegetable stock.
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