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                                                                  Finalist--Salads and Sides. "I worked at a natural foods market and discovered all kinds of new grains. Since then, I have been experimenting in the kitchen and came up with this recipe during the peak of summer's harvest." -Margee Berry, White Salmon, WA

                                                                  Ingredients
                                                                  • Yes No 2 cup quinoa
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp minced mint
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 cup thinly sliced radicchio
                                                                  • Yes No 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup chopped english cucumber
                                                                  • Yes No 1/3 cup crumbled reduced fat feta cheese
                                                                  • Yes No 3 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
                                                                  • 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.
                                                                  • Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine

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