Gluten Free Quinoa Summer Salad

2 Cups Quinoa

4 Cups Chicken Stock

2 Tbsp Olive Oil

1 Cucumber 

1 Large Celery Stalk
1 Tomato

1 Carrot 

1 Onion
GF Italian Dressing
Salt and Pepper 
Basil for Garnish

1. Combine chicken stock and quinoa in a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed (about 15 minutes).   
2. Peal, slice, and quarter cucumber. Slice celery, onion, and tomato and mix in large salad bowl with cucumbers. 
3. When quinoa is done, remove from heat, place in a colander and run under cold water. 
4. Add quinoa to vegetables and mix will. 
5. Stir in desired amount of GF Italian dressing to desired taste. Season with salt and pepper as needed.  
6. Refrigerate until cool. When ready to serve, add more dressing if needed and serve in a bowl and top with basil.