QuinoaVeggieSalad

This is a favorite gluten-free Biosyntrx staff lunch from one of our most favorite healthy lifestyle web sites

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

Directions
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.

Nutritional Facts
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.