Quick Quinoa Grecian Salad

by Jennifer

This recipe, adapted from Cooking Light, serves 4 generously, or with some leftover for lunch the next day.

  • 2 cups uncooked quinoa
  • 3 cups vegetable broth
  • 2 TBS olive oil
  • 2 TBS chopped fresh mint
  • zest from 1 lemon
  • juice from 1/2 lemon
  • 1 tsp sherry vinegar
  • 1/2 tsp sea salt
  • 1 cup cherry tomatoes, halved or quartered
  • 1 cup thinly sliced radicchio
  • 1 yellow pepper, chopped
  • 1/2 English cucumber, chopped
  • 3.5 oz crumbled fat-free feta cheese
  • 1/4 cup chopped pitted kalamata olives
  • 1 TBS minced shallots (1 medium shallot)

Bring broth to a boil in a medium-sized pot;  add quinoa, stir, cover, reduce heat to a simmer, and cook for 15 minutes

or until liquid is absorbed.  Fluff quinoa with a fork and set aside to cool to room temperature.

Meanwhile, whisk together olive oil through salt in a large bowl.

Add cooled quinoa and remaining ingredients, tossing well to combine.


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