Summer Quinoa Salad

I'm cooking more quinoa! and loving it.

This is a great main dish salad or a perfect side dish on those summer BBQ evenings.

4 cups chicken broth

2 cups quinoa

1 can (12.5 oz) chicken breast

1 medium cucumber, chopped

1/2 cup cherry tomatoes, halved

1 can (3.8 oz) black olives, pitted and sliced

1/2 cup crumbled reduced fat feta cheese

1/3 cup fresh Italian parsley, chopped

Dressing:

3/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons balsamic vinegar

1/4 cup fresh rosemary leaves, chopped

salt and pepper to taste

• Place quinoa and broth in saucepan and bring to boil, cover and reduce to simmer. Cook for 10-15, or until liquid is absorbed. Cool for 10 minutes.
• In a small bowl, combine ingredients for dressing and whisk until well combined.
• Combine quinoa, chicken, cucumber, tomatoes, olives, feta, and Italian parsley. 
• Toss salad with desired amount of dressing.

NOTE: Try tofu in place of chicken! It's good too.