created by: Almond Board of California
This salad provides a shot of color and sunny Mediterranean flavor any time of year.
1 cup quinoa
2 cups low-sodium chicken broth or vegetable broth
3 ounces cubed feta cheese
1/2 cup sliced almonds, roasted
1/2 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)
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. Serve.
2 tablespoons white wine vinegar
Juice of 1/2 lime
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoon minced fresh chives
1 tablespoon minced fresh basil
Salt and pepper
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.