March 21, 2016

Ingredients

  • 2 cupsuncookedHealthworks Quinoa
  • 3 cupschicken broth
  • 2 tablespoonsextra virgin olive oil
  • 1 teaspoonminced fresh mint
  • 1 teaspoongrated lemon rind
  • 2 teaspoonsfresh lemon juice
  • 1 teaspoonsherry vinegar
  • 1/2 teaspoonsea salt
  • 1 cupcherry tomatoes, quartered
  • 1 cupthinly sliced radicchio
  • 1/2 cupchopped yellow bell pepper
  • 1/2 cupchopped English cucumber
  • 1/3 cup(about 1 1/2 ounces) crumbled feta cheese
  • 3 tablespoonschopped pitted kalamata olives
  • 1 tablespoonminced shallots

Instructions

  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.

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