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Ingredients

• 1 cup uncooked quinoa
• 2 cups roasted garlic-seasoned chicken broth (from two 14-oz cans)
• 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
• 1/2 cup cubed provolone cheese
• 1/4 cup chopped kalamata olives
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons fat-free Italian dressing

Description

<b><i>Betty Crocker's Diabetes Cookbook</i> Shares A Recipe! </b> Savor A Cool, Low-fat Salad That's A Colorful Medley Of Global Flavors.

Betty Crocker