Warm Quinoa Salad with Olives, Tomatoes and Mint

Ingredients You Need

• 1-1/2 quarts (6 cups) low sodium chicken or vegetable broth

• 3 cups quinoa, rinsed and drained (if quinoa is prewashed omit this step)

• 1/2 cup olive oil

• 1/3 cup white wine vinegar or sherry vinegar

• 2 tablespoons Dijon mustard

• 1-1/2 teaspoons freshly ground black pepper

• 3 cups Lindsay® Black Ripe Olives — Sliced halved lengthwise

• 1-1/2 quarts (6 cups) halved cherry tomatoes (red or yellow or a combination)

• 6 quarts (24 cups) packed mixed spring or field salad greens

• 3 cups (12 oz.) crumbled reduced fat feta cheese

• 3/4 cup chopped fresh mint leaves

• 3 tablespoons pomegranate molasses (optional)

Cooking Directions

1. In a large saucepan, bring broth to a boil over high heat. Stir in quinoa; reduce heat to medium-low, cover and simmer 12 to 14 minutes or until broth is absorbed.

2. Meanwhile, in a medium bowl, whisk together oil, vinegar, mustard and pepper.

3. Fluff cooked quinoa; stir in dressing, olives and cherry tomatoes.

4. Arrange salad greens on serving plates; top with quinoa mixture, cheese and mint. Drizzle pomegranate molasses over salads if desired.