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.
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Basil Quinoa Salad
Directions
- 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.
- 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.
From the Test Kitchen
*Tip:
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 (Basil Quinoa Salad)
- Per serving:
- 177 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 1 mg chol. ,
- 235 mg sodium ,
- 24 g carb. ,
- 8 g fiber ,
- 1 g sugar ,
- 8 g pro.