Colorful Greek Quinoa Salad

This is great for lunches especially if you like to pre-pack at the start of the week. 





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

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.