We served a quinoa salad at our dinner last Saturday night, and it was a hit! Many sisters have requested the recipe, so we ask that you forward this to the sisters in your wards.
1 cup quinoa, uncooked
2 cups chicken or vegetable broth
1 cup frozen or fresh corn
1 15 oz can chickpeas, rinsed and drained
1/2 crumbled feta
1/4 minced red onion
1/2 cup chopped sundried tomatoes
3 T fresh basil, chopped
2 T fresh parsley, chopped
Bring broth to boil and add quinoa. Simmer for about 15 minutes. Cool. Add dressing and all other ingredients. Chill.
Dressing: In blender, combine 1/4 cup olive oil, 1/2 t salt, 1/2 pepper, 2 T lemon juice.