Name: Quinoa Grecian Salad
Cuisine: Ketogenic-Vegetarian
Ingredients: 2 cups uncooked quinoa; 3 cups chicken broth; 2 tablespoons extra-virgin olive oil; raw feta cheese; 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; 3 tablespoons chopped pitted kalamata olives; 1 tablespoon minced shallots

Yields1 Serving

2 cups uncooked quinoa

3 cups chicken broth

2 tablespoons extra-virgin olive oil

raw feta cheese

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

3 tablespoons chopped pitted kalamata olives

1 tablespoon minced shallots

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 (up to and including sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

CategoryLunch, Side-dishes, SnackCuisineKetogenic-Vegetarian

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Ingredients