Colorful Quick Quinoa Grecian Salad

By devogirl

I worked at a natural foods market and discovered all kinds of new grains. Since then, I have been experimenting in the kitchen and came up with this recipe during the peak of summer's harvest.
This recipe was a finalist in a competition for salads and sides!

Nutritional Information
Amount per serving Calories: 186
Calories from fat: 30%
Fat: 6.3g
Saturated fat: 0.9g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.2g
Protein: 5.9g
Carbohydrate: 25.1g
Fiber: 3.1g
Cholesterol: 1mg
Iron: 2.5mg
Sodium: 367mg
Calcium: 37mg

Ingredients

• 2 cups uncooked quinoa
• 3 cups fat-free, less-sodium chicken broth
• 2 tablespoons extravirgin olive oil
• 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
• 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
• 3 tablespoons chopped pitted kalamata olives
• 1 tablespoon minced shallots

Details

Servings 10
Preparation time 5mins
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

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

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.

Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.