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Quinoa Salad with Almonds, Feta and Summer Vegetables

Adapted from Almonds are In,
This salad provides colorful Mediterranean flavors any time of year. 
Serves 6
1 cup NOW Real Food® Organic Quinoa*
2 cups low-sodium chicken broth or vegetable broth
3 ounces cubed feta cheese
1/2 cup NOW Real Food® Almonds*
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)
Basil-Chive Vinaigrette:
2 tablespoons white wine vinegar
Juice of 1/2 lime
1/4 cup plus 1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
2 tablespoon minced fresh chives
1 tablespoon minced fresh basil
Salt and pepper
  1. Place quinoa in a medium pot and rinse with water. 
  2. Strain out water; add broth and turn heat to high.
  3. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed; about 15 minutes. 
  4. Meanwhile, make dressing by combing vinegar and lime juice in a small bowl.
  5. Gradually whisk in olive oil until mixture is smooth and uniform.
  6. Stir in chives and basil, then season with salt and pepper to taste.
  7. After quinoa is cool, toss gently with feta, almonds, vegetables and vinaigrette.   
Nutritional Analysis:
Calories: 312
Fat: 20 g
Saturated Fat: 4.3 g
Monounsaturated Fat: 12.1 g
Polyunsaturated Fat: 2.9 g
Carbohydrates: 25 g
Protein: 9 g
Cholesterol: 13 mg
Fiber: 3 g
Calcium: 116 mg
Magnesium: 91 mg
Sodium: 218 mg
Potassium: 451 mg
Vitamin E: 4 mg

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