Warm Quinoa Salad with Olives, Tomatoes and Mint | Lindsay

Ingredients

• 1 cup low sodium chicken or vegetable broth
• 1/2 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)
• 1-1/2 tablespoons olive oil
• 1 tablespoon white wine or sherry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Lindsay® Black Ripe Olives — Sliced, halved lengthwise
• 1 cup halved cherry tomatoes (red or yellow or a combination)
• 4 cups packed mixed spring or field salad greens
• 1/2 cup crumbled reduced fat feta cheese
• 2 tablespoons chopped fresh mint leaves
• 1 to 2 teaspoons pomegranate molasses (optional)