Quinoa Summer Salad

Salad Ingredients
1 cup uncooked quinoa
12 oz. of garbanzo beans, cooked according to directions (or use 1 can rinsed and drained)**
3 roma tomatoes
1 bell pepper (I used orange, you could use yellow or red or a combination of all 3)
1 ½ cups of corn (I used frozen and thawed it)
3-4 green onions, chopped

Dressing Ingredients
2 T Extra Virgin Olive Oil
Juice from one lemon
3-5 fresh basil leaves chopped (or use dried if you don’t have fresh)
Salt & Pepper to Taste

Directions
1. Cook your quinoa (2 parts water to 1 part quinoa), then set aside in a LARGE bowl and let cool. I like to cook my quinoa in my rice cooker – just make sure to watch it towards the end so it doesn’t burn.
2. While quinoa is cooking, cook garbanzo beans if needed, chop tomatoes green onions and peppers.
3. Mix up dressing in a small bowl and set aside.
4. Place all ingredients into the bowl with the quinoa and mix well. Pour over dressing, mix again, and chill in the fridge for about 30 minutes – 1 hours.
5. Serve with a side of bread or crackers and enjoy!

**You can substitute garbanzo beans with different beans or edamame if you prefer