Vegetable Quinoa Salad with Basil Dressing

Ingredients

• 1 cup fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked quinoa*
• 1 can (15 oz) red kidney beans, rinsed, drained
• 1 cup chopped yellow bell pepper
• ½ cup chopped seeded tomato
• ½ cup sliced green onions (8 medium)
• 4 cups torn Bibb lettuce

Instructions

1. 1If cooking quinoa from scratch, rinse 1/2 cup of dry quinoa under cold running water using a fine-mesh strainer. Rinsing removes the natural saponin coating, which can taste bitter. Transfer the drained grains to a small saucepan along with 1 1/4 cups of water and 1/4 teaspoon of salt.
2. 2Bring the saucepan to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 15 minutes. Let it cool slightly before draining any excess liquid.
3. 3Combine the fresh basil, Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper in a food processor. Pulse the mixture until it's nearly smooth, scraping down the sides of the bowl as necessary.
4. 4Mix the cooked quinoa, rinsed kidney beans, chopped bell pepper, diced tomato, and sliced green onions in a medium bowl. Pour the prepared basil dressing over the top and stir well to coat the ingredients evenly.
5. 5Arrange the torn Bibb lettuce on plates or in shallow bowls, then spoon the dressed quinoa mixture over the top.

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