Quinoa Vegetable Salad (Easy!)

Ingredients

• 2/3 cup white quinoa
• 15 oz. can garbanzo beans
• 1 1/2 cups sweet corn, cooked
• 1/2 pint grape tomatoes
• 1/2 English cucumber
• 1 orange bell pepper
• 2/3 cup red onion
• 2-3 Tbsp. fresh basil
• 1/4 cup fresh parsley
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• 1-2 cloves garlic, minced
• 1/2 tsp. salt

Instructions

1. 1

   Cook quinoa: Place 2/3 cup quinoa (rinsed and drained) in a medium saucepan with 1 cup water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

2. 2

   Make dressing: While quinoa is cooking, place all dressing ingredients in a small bowl. Whisk to combine and set aside.

3. 3

   Prepare vegetables: Halve/quarter the tomatoes. Dice the cucumber and bell pepper. Finely dice the red onion. Roughly chop the fresh basil and parsley. Place all in a large mixing bowl. Rinse and drain the garbanzo beans and add to bowl. Add the sweet corn.

4. 4

   Assemble salad: When quinoa is done cooking, let it cool for a few minutes. Then add it to the bowl with the veggies.

5. 5

   Add dressing: Pour dressing over the top and toss well to combine. Taste and adjust flavors if desired. (Add more salt, vinegar, lemon juice, herbs, etc.)

6. 6

   Serving: You can serve this dish immediately or let it chill covered in the refrigerator for a few hours to let the flavors intensify.