Summer Quinoa Salad

• 1 cup Uncooked Quinoa
• 1-1/2 cup Water
• 2 Tablespoons Olive Oil, Divided
• 1 whole Red Onion, Chopped
• 7 whole Small Sweet Peppers, Chopped
• 1 cup Broccoli Cut Into Florets
• 1 cup Corn
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 2 whole Lemons, Juiced
• 1 Tablespoon Balsamic Vinegar
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• Stevia (packet)
• 1 pinch Red Pepper Flakes
• 1 bunch Fresh Basil, Chopped

1. To make the quinoa, rinse it then soak for about 10 minutes in warm water. Bring 1 1/2 cups of water to a boil in a small saucepan. Drain quinoa then add it into the boiling water. Cover and reduce heat to a simmer. Cook for about 15 to 20 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork. Allow quinoa to cool. Once cooled put quinoa in a large bowl.
2. Meanwhile, heat a tablespoon of oil in a saute pan over medium heat. Add onion and sweet peppers and saute just until onion is translucent and peppers are soft, about 3 minutes. Add mixture into the cooled quinoa then add broccoli, corn and black beans. Mix well.
3. In a separate bowl, whisk together lemon juice, balsamic vinegar, 1 tablespoon olive oil, salt and pepper, stevia and red pepper flakes.
4. Add dressing into the salad and toss well. Once salad is coated, add fresh basil and allow to sit in the fridge for at least 4 hours. Enjoy!

quinoa, water, olive oil, red onion, sweet peppers, broccoli, corn, black beans, lemons, balsamic vinegar, salt, black pepper, red pepper, fresh basil

Taken from tastykitchen.com/recipes/salads/summer-quinoa-salad/ (may not work)