Quinoa and Chickpea Salad

• 1 cup quinoa, rinsed
• 2 cups low sodium chicken broth
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup frozen corn
• 1 (8 ounce) container grape tomatoes, sliced in half
• 1 red pepper, minced
• 14 vidalia onion, minced finely
• 2 tablespoons soy sauce
• 14 cup olive oil
• 1 lemon, juiced
• salt
• pepper
• 8 basil leaves, chopped

1. Bring 2 cups of chicken broth to a boil.
2. Add quinoa to the broth and cook until all broth is absorbed.
3. Set aside.
4. Combine chickpeas, corn, tomatoes, minced red pepper and minced onion in large bowl.
5. Add quinoa and stir until combined.
6. In a separate container mix together soy sauce, olive oil, lemon juice, salt and pepper.
7. Add dressing and chopped basil to the quinoa and vegetables and mix.
8. Refrigerate for at least one hour before serving.

quinoa, chicken broth, chickpeas, frozen corn, container grape tomatoes, red pepper, vidalia onion, soy sauce, olive oil, lemon, salt, pepper, basil

Taken from www.food.com/recipe/quinoa-and-chickpea-salad-426570 (may not work)