Quinoa & Vegetable Salad
Tuesday, June 28, 2016
This is a favorite quick and easy gluten-free Biosyntrx staff lunch, and also perfect for a light summer evening dinner.
Ingredients - six servings
1 cup uncooked quinoa
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 can (15 oz) garbanzo beans, drained, rinsed
1 can (15 oz) whole kernel sweet corn, drained
1 can (14 oz) diced tomatoes, drained
1 cup chopped red bell pepper
1/3 cup quartered pitted kalamata olives
1/2 cup crumbled 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 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 to 2 hours before serving.
Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.
Quinoa is one of the few vegetarian protein sources that includes all eight essential amino acids, making it a complete protein. This recipe includes vitamin C, vitamin A, iron, potassium, magnesium and calcium.
Biosyntrx is committed to doing everything we can to encourage appreciation for and consumption of nutrient-dense foods and making healthy lifestyle choices that help lower the risk of mostly-preventable degenerative diseases, as well as the public and private financial burden associated with these diseases.
Ellen Troyer, with the Biosyntrx staff