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Hearty Quinoa and Vegetable Salad
A vibrant salad combining cooked quinoa, kidney beans, and fresh vegetables tossed in a homemade basil and Parmesan dressing. The quick food processor dressing brings bright, herbaceous flavor to the earthy grains and beans. Crunchy bell peppers, juicy tomatoes, and tender greens provide a refreshing contrast to the hearty quinoa base. Serve it over crisp Bibb lettuce for a light weeknight dinner or a satisfying make-ahead lunch.
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
- 1Combine the fresh basil, Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper in a food processor. Pulse the mixture until it becomes nearly smooth, scraping down the sides of the bowl as necessary, then set it aside.
- 2Mix 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 all the ingredients evenly.
- 3Arrange the torn Bibb lettuce on plates or in shallow bowls and spoon the dressed quinoa mixture over the top.
- 4To prepare the quinoa from scratch, rinse one half cup of dry quinoa under cold running water using a fine mesh strainer. Transfer the drained grains to a small saucepan along with one and one quarter cups of water and one quarter teaspoon of salt.
- 5Bring the saucepan to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 15 minutes, allowing it to cool slightly before draining any excess liquid.