Colorful Quick Quinoa Grecian Salad

• 2 cups uncooked quinoa
• 3 cups fat-free, less-sodium chicken broth
• 2 tablespoons extravirgin olive oil
• 1 teaspoon minced fresh mint
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 teaspoon sherry vinegar
• 1/2 teaspoon sea salt
• 1 cup cherry tomatoes, quartered
• 1 cup thinly sliced radicchio
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped English cucumber
• 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
• 3 tablespoons chopped pitted kalamata olives
• 1 tablespoon minced shallots

1. Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
2. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
3. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

quinoa, chicken broth, extravirgin olive oil, fresh mint, lemon rind, lemon juice, sherry vinegar, salt, cherry tomatoes, radicchio, yellow bell pepper, cucumber, feta cheese, olives, shallots

Taken from www.myrecipes.com/recipe/colorful-quick-quinoa-grecian-salad (may not work)