Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 35 minutes

What you need:

• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh chopped garlic
• 1½ tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon white pepper
• ½ cup chopped sweet red pepper
• 2 tablespoons chopped parsley
• ¼ cup chopped green onion
• 2 tablespoons chopped red onion
• ½ cup halved cherry tomatoes
• 2 tablespoons sliced black olives
• 1 tablespoon feta cheese, crumbled

Equipment and supplies:

• Strainer
• Saucepan for quinoa
• Small bowl for dressing
• Large bowl for salad
• Measuring cups/spoons
• Spoon
• Oven/stove

What to do:

1. Place quinoa in strainer. Rinse under running water.
2. Put quinoa and chicken broth in saucepan over high heat.
3. Bring quinoa to a boil. Cover and reduce to a simmer.
4. Cook quinoa for 10-15 minutes or until all liquid is absorbed. Set aside to cool.
5. In a small bowl, combine lemon juice, vinegar, garlic, oil, salt, and white pepper. Set aside.
6. Combine red pepper, parsley, green and red onions, tomatoes, and olives in a bowl. Stir in cooled quinoa, feta, and dressing.
7. Serve at room temperature or chilled.

Nutritional analysis (per serving):

• 170 calories
• 5g protein
• 7g fat
• 1g sat. fat
• 23g carbohydrate
• 3g fiber
• 5mg cholesterol
• 520mg sodium
• 1g sugars

Serves: 6

Serving size:1/6 recipe