Colorful Quick Quinoa Grecian Salad
2 c uncooked quinoa
3 c chicken broth
2 T olive oil
1 t fresh mint, minced
1 t lemon rind, grated
2 t lemon juice
1 t sherry vinegar
1/2 t salt
1 c cherry tomatoes, quartered
1 c thinly sliced radicchio
1/2 c yellow pepper, chopped
1/2 c cucumber, chopped
1/3 c feta, crumbled
3 T chopped kalamata olives
1 T minced shallots
Place quinoa in large bowl. Cover with water. Let stand 5 minutes,
rinse and drain well.

Boil broth in large saucepan, stir in quinoa. Cover, reduce heat and
simmer 15 min. or until liquid absorbs. Uncover, fluff with fork,
cool to room temperature.

Combine olive oil and next 5 ingredients (through sea salt) in large
bowl. Add cooked quinoa, tomatoes and remaining ingredients. Toss
From Mark and Kristine Schnarr