Colorful Quick Quinoa Grecian Salad

Colorful Quick Quinoa Grecian Salad
Photo by Howard L. Puckett


  • 1 cup thinly sliced radicchio
  • 1 cup cherry tomatoes, quartered
  • 2 cups uncooked quinoa
  • 3 cups fat-free, less-sodium chicken broth
  • 1 teaspoon sherry vinegar
  • 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
  • 2 tablespoons extravirgin olive oil
  • + 8 more ingredients
    • ½ cup chopped yellow bell pepper
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon minced fresh mint
    • 1 tablespoon minced shallots
    • 1 teaspoon grated lemon rind
    • 3 tablespoons chopped pitted kalamata olives
    • ½ cup chopped English cucumber
    • ½ teaspoon sea salt

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...

View full recipe at My Recipes


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