Quinoa and Vegetable Salad Recipe

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.