Quinoa Salad with Almonds, Feta and Summer Vegetables
Topped off with basil-chive vinaigrette, this salad is packed with healthy veggies and crisp almonds.
1 cup quinoa
2 cups low-sodium chicken broth or vegetable broth
3 ounces cubed feta cheese
½ cup sliced almonds, roasted
½ pint grape tomatoes, halved
1 small red bell pepper, seeded and diced
1 small zucchini, trimmed and diced
2 scallions, diced
Basil-Chive Vinaigrette (recipe below)
2 tablespoons white wine vinegar
Juice of ½ lime
¼ cup plus 1 tablespoon extra-virgin olive oil
Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.
2 tablespoon minced fresh chives
1 tablespoon minced fresh basil
Salt and pepper
- Place quinoa in a medium pot and rinse with water.
- Strain out water; add broth and turn heat to high.
- Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes.
- Cool and toss gently with feta, almonds, vegetables and vinaigrette.