Place quinoa, water, corn and peas in a sauce pan. Cover, bring to a boil, reduce flame to low and simmer for 12 to 15 minutes. Remove and place in a large mixing bowl. Toss with a spoon or fork to fluff and cool the quinoa. Add the red onion, basil, roasted pepper and navy beans. Blend the lemon juice, garlic, olive oil and ume plum vinegar in a blender. Pour over the quinoa and vegetables. Mix in thoroughly and serve on a bed of lettuce.
9g fat (21% calories from fat),