Mediterranean Quinoa Salad - American Institute for Cancer Research

Ingredients

• Salad 1 cup orange bell pepper, diced
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 lb cherry tomatoes, drained and rinsed
• 1/2 large red onion, diced
• 1/2 cup sliced black or Kalamata olives
• 5 cups cooked and cooled quinoa
• Pesto Sauce 1 cup fresh basil
• 1/2 cup pine nuts
• 1/3 cup olive oil
• 1/4 cup parmasean cheese
• 2 cloves garlic
• 1/2 tsp. black pepper
• 1/4 tsp. salt, or to taste
• water