Ingredients
1
cup uncooked quinoa
2
cups roasted garlic-seasoned chicken broth (from two 14-oz cans)
1/2
cup chopped drained roasted red bell peppers (from 7-oz jar)
1/2
cup cubed provolone cheese
1/4
cup chopped kalamata olives
2
tablespoons chopped fresh basil leaves
2
tablespoons fat-free Italian dressing
Preparation
Rinse quinoa under cold water 1 minute; drain.
In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about 45 minutes.
In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving.
