Servings: 6
Prep Time: 1 Hr.
Cook Time: 10 Min.
Chill Time: 2 Hr.

+ 1 c. quinoa, dry
+ 2 c. low-sodium chicken broth
+ 2 Tbsp. lemon juice
+ 2 Tbsp. red wine vinegar
+ 1 tsp. fresh garlic, minced
+ 1 1/2 Tbsp. extra virgin olive oil
+ 1/2 tsp. salt
+ 1/8 tsp. ground white pepper
+ 1/4 c. fresh red bell peppers, seeded, diced
+ 2 Tbsp. fresh green onions, diced
+ 2 Tbsp. fresh red onions, peeled, diced
+ 1/2 c. fresh cherry tomatoes, halved
+ 2 Tbsp. black olives, sliced
+ 2 Tbsp. feta cheese, crumbled
+ 1 Tbsp. fresh parsley, chopped

1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
2. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
3. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
4. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.

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Calories: 166;   Total Fat: 6g;   Saturated Fat: 1g;   Cholesterol: 3mg;   Total Carbs: 23g;   Fiber: 3g;   Protein: 7g;   Sodium: 278mg;