Mediterranean Quinoa Salad

Bring quinoa and chicken broth to a boil, then cover and simmer on low for 20 minutes. Set aside to cool.

Bring lentils and chicken broth to a boil, partially cover with lid and reduce heat. Cook for 30 minutes or until tender. Set aside to cool.

In a large bowl, combine quinoa, lentils, cannelli beans, grape tomatoes, olives, onions, and peppers.

For Vinaigrette: In blender add garlic powder, basil, salt, pepper, oregano, sugar red wine vinegar, water, and dijon mustard. On low speed slowly add olive oil until mixed.

Pour vinaigrette over quinoa mix and mix well.