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Prep 20min
Total1hr10min
Servings6
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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
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Steps
1
Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
2
Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
3
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.
4
Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.
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Quinoa is a tiny, pearl-shaped, ivory-colored grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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