Mediterranean Quinoa Salad

1 cup quinoa

1 red bell pepper, chopped

1 (15 oz.) can no-salt added garbanzo beans, rinsed

1/4 cup black olives, sliced

1 cucumber, peeled, seeded, chopped

1/4 cup balsamic or red wine vinegar

1 tablespoon Dijon mustard

1 large garlic cloves, grated

1/2 teaspoon dried oregano

1/3 cup olive oil

8-10 fresh basil leaves, torn

1/4 cup crumbled feta cheese (optional)

No Salt Seasoning and Pepper, to taste

Cook the quinoa according to package directions. Season with no salt seasoning and pepper. Let cool.

In a large bowl, mix together the quinoa, red bell pepper, beans, olives and cucumber. In a small bowl, whisk together the vinegar, mustard, garlic, oregano, no salt seasoning, pepper and olive oil. Pour over the quinoa mixture. Toss well with basil and feta, if using. Refrigerate for at least two hours for best flavor.

When entertaining, serve in small “taste size” bowls with a fork or spoon.

Sponsor: Intermountain Medical Center Heart Institute

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