Source: dLife

Tasty, high protein, gluten free salad made with quinoa and colorful vegetables.

Servings

1 cup quinoa , uncooked
1.5 cup low sodium chicken broth (gluten free)
2 tbsp olive oil
0.5 oz fresh mint , chopped, equal to 1 teaspoon
2 tsp fresh lemon peel , grated
2 tsp fresh lemon juice
1 tsp sherry vinegar
1 tsp salt (optional)
1 cup fresh cherry tomatoes , quartered
0.5 cup chopped yellow bell peppers
0.5 cup fresh cucumber, peeled and chopped
6 pitted calamata olives , chopped, equal to 3 tablespoons
0.25 cup garlic & herb feta crumbles

1 In large bowl, add quinoa and cover with water. Let stand 5 minutes. Rinse and drain.
2 In large saucepan, bring broth to boil. Add quinoa, cover, reduce heat and simmer 15 minutes until all liquid is absorbed.
3 Uncover, fluff with fork and set aside to cool to room temperature.
4 In large bowl, combine olive oil, mint, lemon peel, lemon juice, sherry vinegar, salt, tomatoes, peppers, cucumber, olives. Mix well.
5 Add quinoa, and toss to blend. Transfer to serving bowl. Sprinkle with feta.