Basil Quinoa Salad

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  • 1 cup fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 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
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.
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 torn lettuce.


  • *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, Monounsaturated 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) 0.23, 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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