Mediterranean quinoa salad

Ingredients:

• 1 cup (250 mL) uncooked quinoa
• 2 cups (500 mL) chicken broth
• 1/2 cup (125 mL) chopped drained roasted red bell peppers
• 1/2 cup (125 mL) cubed provolone cheese
• 1/4 cup (50 mL) chopped kalamata olives
• 2 tbsp (30 mL) chopped fresh basil leaves
• 2 tbsp (30 mL) 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.