Quinoa and Vegetable Salad

  • 1 cup uncooked quinoa (or 1/2 cup quinoa and 1/2 cup brown rice)
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 1 tsp. dried basil
  • 1 (15 oz.) can gluten-free garbanzo beans, drained, rinsed
  • 1 (11 oz.) can gluten-free whole kernel sweet corn, drained
  • 1 medium tomato, deseeded and diced
  • 1/2 large green bell pepper, chopped
  • 1/2 cup crumbled gluten-free feta cheese 
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 and bell pepper. 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 if desired.
by The Savvy Kitchen