This salad provides a shot of color and sunny Mediterranean flavor any time of year. Serves: 6

Ingredients:
1 cup quinoa
2 cups low-sodium chicken broth or vegetable broth
3 ounces cubed feta cheese
1/2 cup sliced almonds, roasted
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)

Instructions:
Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Basil-Chive Vinaigrette:
2 tablespoons white wine vinegar
Juice of 1/2 lime
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoon minced fresh chives
1 tablespoon minced fresh basil
Salt and pepper

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 312
Cholesterol 13 mg
Fat 20 g
Fiber 3 g
Saturated 4.3 g
Calcium 116 mg
Monounsaturated 12.1 g
Magnesium 91 mg
Polyunsaturated 2.9 g
Sodium 218 mg
Carb 25 g
Potassium 451 mg
Protein 9 g
Vitamin E 4.0 mg*
A gluten-free recipe? Yes

* Total Alpha-Tocopherol Equivalents

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