I just finished making this Greek Quinoa Salad to put in the fridge for dinner tonight. I snuck a taste and it was delish!! (I added chopped, cooked chicken for added protein and used fat free feta.)
(From: http://therecipeseeker.wordpress.com/2013/05/26/greek-quinoa-salad/)

Greek Quinoa Salad

Servings: 6
WW Points+: TBA
Simply Filling: 0 points
Ingredients

• 1 cup quinoa, rinsed well using a fine mesh stainer
• 1.5 cups chicken stock 
• 1 cup diced bell pepper, diced (any colour, I like red and green)
• 1/2 cup cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup black olives, sliced
• 3 oz fat free feta, cubed or crumbled
• 1/3 cup lemon juice
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• salt and pepper to taste

Instructions To cook Quinoa:

• Place the rinsed quinoa in a saucepan over medium-high heat, stirring constantly for a couple minutes until water evaporates and quinoa is is lightly toasted. Then add the chicken broth, bring to a boil, then lower heat, cover and let simmer for 15 minutes. Remove from heat, and let stand for 5 minutes, then fluff with a fork and let cool.

To make Dressing:

• Whisk together the lemon juice, olive oil, garlic, oregano, basil, salt and pepper.

To complete Salad:

• Combine quinoa, dressing and remaining ingredients, toss to combine.