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
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.
