Print Options:

Quinoa Grecian Salad

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

1. Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.

3

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.

5

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.

Nutrition Facts

0 servings

Serving size