Ingredients

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 NOW Real Food® 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.   

*NOW items available at your local health food store