Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

2 cups uncooked quinoa
3 cups low-sodium chicken broth
3 Tbs. extra-virgin olive oil
1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)
1/2 Tbs. parsley, chopped
1 Tbs. shallots, minced
1 tsp. sherry vinegar
1/2 tsp. salt (or more to taste)
1 cup (about 10oz) grape tomatoes, halved
1/2 English cucumber (seedless), chopped
1 cup pitted kalamata olives, chopped
12oz roasted red peppers, chopped (strained of liquid)
1/4 cup feta cheese, crumbled (optional)
Fresh-ground pepper, to taste


1. Rinse quinoa under cold water until water runs clear (don't skip this step, quinoa has a bitter outer layer that you need to rinse off). Place quinoa and broth in medium saucepan and bring to boil. Once boiling, cover and reduce heat. Simmer 15 minutes, or until liquid absorbs into quinoa. Fluff quinoa with a fork. Transfer to a medium bowl and cool to room temperature.


2. Combine olive oil through salt in a large bowl and whisk until well combined. Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine. Add in feta, if using. Can be made up to 2 days in advance and refrigerated in an airtight container.