Quinoa and Vegetable Salad (Gluten-Free) Recipe

1 cup (250 mL) uncooked quinoa
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) chopped fresh basil
1 can (19 oz/540 mL) chick peas (garbanzo beans) drained, rinsed
1 can (12 oz/341 mL) whole kernel sweet corn, drained
1 can (14 oz/398 mL) diced tomatoes, drained
1 cup (250 mL) chopped red bell pepper
1/3 cup (75 mL) quartered pitted kalamata olives
1/2 cup (125 mL) 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 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.

COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Did You Know?: Quinoa is a tiny, pearl-shaped, ivory-coloured grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.