- 3 tbsp. fresh lemon juice
- 3 tbsp. olive oil
- 1 tsp. dried basil
- 1 (15 oz.) can gluten-free garbanzo beans, drained, rinsed
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.
Source: Adapted from Betty Crocker