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
Description
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
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter