Basil Quinoa Salad


To save time, prepare a big batch of whole grains (like quinoa) and store in the refrigerator for up to four days.

Basil Quinoa Salad
Photo: Karla Conrad
Total Time:
30 mins


  • 1 cup fresh basil leaves

  • 2 tablespoon grated Parmesan cheese

  • 2 tablespoon lemon juice

  • 2 tablespoon olive oil

  • 4 cloves garlic, minced

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cup 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 large)

  • ½ cup chopped, seeded tomato (1 medium)

  • ½ cup sliced green onions (4)

  • 4 cup baby spinach or arugula


  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 of processor bowl 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. Serve quinoa mixture over baby spinach.


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. Simmer, covered, for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Nutrition Facts (per serving)

177 Calories
6g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 177
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 235mg 10%
Total Carbohydrate 24g 9%
Total Sugars 1g
Protein 8g
Vitamin C 53.7mg 269%
Calcium 90.9mg 7%
Iron 2.7mg 15%
Potassium 317mg 7%
Folate, total 72.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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