Mediterranean Quinoa Salad | National Kidney Foundation

Ingredients

• 1 cup uncooked quinoa
• 2 cups no-salt added chicken or vegetable broth
• 1 (15oz) can low sodium garbanzo beans, drained and rinsed
• 1 large red bell pepper, chopped
• ½ medium red onion, chopped
• 1 English cucumber, chopped
• ½ cup fresh parsley, chopped
• 1 ounce feta cheese, crumbled
• ¼ cup olive oil
• ½ cup lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced