Quinoa and Vegetable Salad (Gluten-Free)

By trf0ster

Ingredients

• 1 cup uncooked quinoa
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 1 can (15 oz) gluten-free garbanzo beans, drained, rinsed
• 1 can (15.25 oz) gluten-free whole kernel sweet corn, drained
• 1 can (14.5 oz) gluten-free diced tomatoes, drained
• 1 cup chopped red bell pepper
• 1/3 cup quartered pitted kalamata olives
• 1/2 cup crumbled gluten-free feta cheese

Preparation

Step 1

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.

Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.

In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.

Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.