Quinoa Vegetable Salad with Lemon-Basil Dressing

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We are utterly in love with this quinoa salad. It's another easy cold lunch for my husband to bring to work. The quinoa and garbanzo beans provide a double protein punch, and the lemon-basil dressing is simple, light, and fresh. As always, I love admiring the beautiful splash of color from the vegetables. (Hooray veggies!) It's vegan, gluten-free, and a perfect change of pace from the Mexican Quinoa Salad with cumin-lime dressing.

Adapted from Betty Crocker

Ingredients
1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (or fresh if you have it)

Directions
Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

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