This week I wanted to use a lot of fresh produce, and this recipe from Cooking Light gave me the opportunity to also incorporate some whole grains. It is a very healthy dish and is excellent for vegetarians because it has so much good stuff in it.
My changes: I used vegetarian chicken bouillon cubes (dissolved in water) instead of canned chicken broth, I omitted the mint, and I added some sliced green onions.
We both liked it, which was surprising. It was our first time eating quinoa. I liked it, but wasn't too fond of the broth's flavor in it. If I made this again I would just use water instead of the broth to boil the quinoa. It's doubtful I'll make this again, but we did enjoy it.
Colorful Quick Quinoa Grecian Salad
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
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.
Yield: 10 servings (as a side dish)