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
I Just Made This Last Weekend And I Loved It. It's Great To Pack The Leftovers For Lunch.
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