From the kitchen of Nancy Nyquist, East Lansing Ingredients 1 cup Quinoa 2 cups chicken or vegetable broth 2 ears fresh corn or 1 cup frozen corn, thawed 1 15 ounce can chickpeas, drained and rinsed ½ cup crumbled feta cheese ¼ cup finely chopped sweet onion 3 tablespoons snipped fresh basil 3 tablespoons snipped fresh Italian (flat leaf) parsley ¼ cup olive oil 3 tablespoons lemon juice ½ tsp. salt ½ tsp. pepper 1 cup diced, cooked beets Romaine Leaves Directions: Rinse quinoa in a fine mesh sieve under cold running water; drain. In a saucepan bring broth to a boil, add quinoa. Return to boiling; cover and reduce heat simmering for 15 minutes or until broth is absorbed. Remove from heat, set aside to cool. Cut corn from cobs. In a medium bowl combine quinoa, corn, chickpeas, feta, onion and herbs. In a small bowl, wisk together olive oil, lemon juice, salt and pepper. Add to quinoa mixture; toss to coat. Cover and let stand at least 1 hour or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Serve in bowls lined with romaine leaves. Makes 8 (1 cup) servings.  

Tags: recipe of the month, salad