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1 cup dry quinoa
2 cups water
1 can (14 oz) artichokes
1/2 can (14 oz) black olives, halved
1 can (14 oz) red beans
1/2 cup chopped cucumber
1/2 cup chopped tomato
6 large leaves fresh basil, snipped
1 lemon, juiced
2 Tb olive oil
1/4 tsp salt
1/4 tsp pepper
Prepare quinoa: rinse well in mesh sieve under cold water. Combine quinoa with the 2 cups water and bring to a boil, then reduce to a simmer for 15 minutes until liquid is absorbed. Remove from heat, and after 5 minutes fluff with a fork and allow to cool.
Meanwhile, gather and chop other ingredients, then combine with cooled quinoa and mix well. Allow to chill in refrigerator for at least one hour. Serves 4-6
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