- 1 cup Tri-Color Quinoa
- 2 cups Chicken Broth
- 1/4 cup Light Balsamic Vinaigrette
- 1 pint Cherry Tomatoes, halved
- 1 cup Kalamata Olives
- 1 cup Crumbled Feta Cheese
Rinse 1 cup quinoa in a fine mesh strainer. Place in a medium saucepan and set aside.
Bring 2 cups chicken broth to a boil. Add to quinoa in saucepan and bring to a simmer over medium low heat.
Cover and cook until water is absorbed, grain is translucent, and germ has spiraled out from each grain (about 15 minutes).
Remove from heat and pour into a mediums size bowl. Immediately toss with dressing and tomatoes, let cool.
Add olives and feta and chill until ready to serve.
- Will keep covered in the refrigerator for about 2-3 days.