Basil Quinoa Salad



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Servings: 6
Serving size: 3/4  cup quinoa mixture and 2/3 cup lettuce
Total Time: 30 mins
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Ingredients
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    1   cup 
    fresh basil leaves
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    2   tablespoons 
    grated Parmesan cheese
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    2   tablespoons 
    lemon juice
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    2   tablespoons 
    olive oil
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    4   
    cloves garlic, minced
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    2   cups 
    cooked quinoa*
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    1  15  ounce can 
    no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
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    1   cup 
    chopped yellow sweet pepper
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    1/2  cup 
    chopped, seeded tomato
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    1/2  cup 
    sliced green onions
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    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.
Tip
  • *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 information
Per Serving: cal. (kcal) 177, Fat, total (g) 6, chol. (mg) 1, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 1, pro. (g) 8, vit. A (IU) 1749.25, vit. C (mg) 53.73, Thiamin (mg) 0.18, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.22, Folate (g) 72.57, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 235, Potassium (mg) 317, calcium (mg) 90.87, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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