Basil Quinoa Salad

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1 users rated this recipe an average rating of 2.0
Makes:
6 servings
Serving Size:
3/4 cup quinoa mixture and 2/3 cup lettuce
Start to Finish:
30 mins
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Basil Quinoa Salad

Ingredients
1
cup fresh basil leaves
2
tablespoons grated Parmesan cheese
2
tablespoons lemon juice
2
tablespoons olive oil
4
1/4
teaspoon salt
1/4
teaspoon black pepper
2
cups cooked quinoa*
1
15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
1
cup chopped yellow sweet pepper
1/2
cup chopped, seeded tomato
1/2
cup sliced green onions
4
cups torn bibb lettuce

Directions

  1. Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down sides as needed; set aside.
  2. In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
  3. Serve quinoa mixture over torn lettuce.

From the Test Kitchen

*Note:

To make 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1-1/4 cups water, the quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Nutrition Facts

(Basil Quinoa Salad)
    Per serving:
  • 177 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 1 mg chol.,
  • 235 mg sodium,
  • 24 g carb.,
  • 8 g fiber,
  • 1 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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