Another great SUMMER Salad!

• 1 cup of quinoa, rinsed
• 2 cups vegetable broth
• 1 cup fresh spinach, chopped
• 1/2 tomato, seeded and chopped
• 1 lemon, zested
• 1/2 cup olives (I used a green/black mix)
• 1/4 cup parsley, chopped fine
• 2 ounces low fat feta
• 1 T olive oil
• 1 T balsamic vinegar
• 2 cloves garlic, minced

1. Place vegetable broth and quinoa in a large stock pot. Bring to a boil. Boil uncovered for 10 minutes. Remove from heat and drain in a fine metal colander.
2. Rinse pot and bring two inches of water to a boil. Place quinoa in the metal colander over the water. Cover and steam for 10 minutes.
3. While quinoa is steaming, combine chopped spinach, tomato and lemon zest in a small boil.
4. When quinoa is cooked, drain the water. Rinse the pot and return the quinoa to it. Add the spinach mixture and cover. Allow to sit covered for 5 minutes or until spinach wilts.
5. Add parsley and feta.
6. In a small bowl, combine 1 T olive oil, 1 T balsamic vinegar and garlic. Toss with salad