Mediterranean Quinoa Salad

Ingrédients :

• 1 cup Quinoa, dry
• 2 cups Low-sodium chicken broth
• 2 Tbsp Lemon juice
• 2 Tbsp Red wine vinegar
• 1 tsp Fresh garlic, minced
• 1 ½ Tbsp Extra virgin olive oil
• ½ tsp Salt
• V tsp Ground white pepper
• ¼ cup Fresh red bell peppers, seeded, diced
• 2 Tbsp Fresh green onions, diced
• 2 Tbsp Fresh red onions, peeled, diced
• ½ cup Fresh cherry tomatoes, halved
• 2 Tbsp Black olives, sliced
• 2 Tbsp Feta cheese, crumbled
• 1 Tbsp Fresh parsley, chopped

Instructions :

1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.

2. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.

3. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.

4. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and

refrigerate for about 2 hours. Serve chilled.

Cook's notes :

1. Preparation Time: 1 hour
2. Cooking Time: 10-15 minutes
3. Makes six ¾-cup servings
4. ¾ cup provides V cup other vegetable and 1 oz equivalent grains.