COLORFUL QUINOA GREEK SALAD

Ian and I eat this as a main entree, but it would make a good side dish. This recipe makes enough for us to have leftovers for 3 or 4 days. Originally from Cooking Light.





2 cups uncooked quinoa
3 cups chicken broth
2 tbsp olive oil
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, halved
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup reduced fat feta cheese
1/2 cup kalamata olives, pitted and halved
1 tablespoon minced shallots

1. Soak quinoa in a large bowl. Cover with water and let stand 5 minutes. Rinse and drain well.

2. Bring broth to a boil in a large saucepan, stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until the liquid is all absorbed (Occasionally check and stir). Uncover, fluff with a for. Cool to room temperature

3. Combine olive oil and the next five ingredients (through sea salt) in a small food processor. Mix together. Pour the olive oil mix into the serving bowl. Mix in the cooled quinoa, all the veggies, the olives, and the feta cheese. Toss well!