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Colorful Quick Quinoa Grecian Salad

Colorful Quick Quinoa Grecian Salad
Howard L. Puckett
Yield

10 servings (serving size: 1 cup)

Finalist--Salads and Sides. "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." -Margee Berry, White Salmon, WA

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

Nutrition Information

  • calories 186
  • caloriesfromfat 30 %
  • fat 6.3 g
  • satfat 0.9 g
  • monofat 3.9 g
  • polyfat 1.2 g
  • protein 5.9 g
  • carbohydrate 25.1 g
  • fiber 3.1 g
  • cholesterol 1 mg
  • iron 2.5 mg
  • sodium 367 mg
  • calcium 37 mg

How to Make It

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