Quinoa and Vegetable Salad

By kjs1010

Ingredients

• 1 cup quinoa
• 2 cups chicken broth or water
• 2 Tbs fresh lemon juice
• 2 Tbs olive oil
• 2 Tbs chopped fresh basil
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) whole kernal sweet corn, drained
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup chopped red bell pepper
• 1/3-1/2 cup quartered kalamata olives
• 1/2 cup crumbles fete cheese

Preparation

Step 1

Cook quinoa in chicken broth according to package directions. Cool completely, about 30 minutes.

Meanwhile, in a small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing. Double sauce if you like it saucier and use amount as needed.

In a 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 1-2 hours before serving.

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