Confetti Quinoa Salad

Since I've started this gluten-free-sometimes-cheating diet, quinoa has been my go-to ingredient.  It has been a great substitute for bread because of its grain-like qualities and fluffy texture.  I typically eat it hot as a dinner side dish, but for lunch this weekend, I thought I'd try a cold quinoa salad filled with colorful green beans, carrots, garbanzo beans, salami, tomatoes and Italian seasoning. 

What you'll need:

1 cup quinoa (thoroughly rinsed)

1 3/4 cups chicken broth

1/4 cup fresh lemon juice

Few sprinkles of dried oregano and basil

Dash of black pepper

1/4 cup sliced baby carrots

1/4 cup cut green beans (already cooked)

1/4 sliced salami

1/4 cup halved cherry tomatoes

1/4 canned garbanzo beans (drained and rinsed)

In a small sauce pan, pour in the chicken broth, lemon juice, oregano, basil and pepper.  Give it a quick stir and then throw in the rinsed quinoa.  Bring these to a boil then cover and let simmer for about 15 mins or until the fluids have evaporated and the quinoa has form a small ring around the edges.  Once the quinoa is done, spoon it on top a flat platter to allow it to cool.  Once it has reached room temperature, put it in a bowl and mix it with the carrots, garbanzo beans, green beans and salami.  Put in the fridge to chill.  Right before serving add in the halved tomatoes.  Fresh tomatoes should never be in the fridge.  

This salad is refreshing from the lemon, colorful and texturally appealing!  Enjoy.