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Vegetable Quinoa Salad with Basil Dressing
Bright, herbaceous, and packed with texture, this hearty grain bowl relies on a quick food processor dressing to tie everything together. You'll toss earthy quinoa and creamy kidney beans with crunchy bell peppers, juicy tomatoes, and a zesty basil-Parmesan blend. Served over crisp Bibb lettuce, it's a refreshing option that holds up beautifully in the fridge. You can easily prep the components ahead of time for a satisfying lunch or a light, fuss-free dinner.
Equipment
- Stovetop
- Saucepan
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
- 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.
- 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.
- 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.
- 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.
- 5Arrange the torn Bibb lettuce on plates or in shallow bowls, then spoon the dressed quinoa mixture over the top.
Notes
- Make ahead: You can prepare the quinoa and the basil dressing up to 2 days in advance. Store them in separate airtight containers in the fridge until you're ready to assemble.
- Storage: Leftover dressed quinoa keeps well in the fridge for up to 3 days. Keep the lettuce separate so it doesn't get soggy.
- Swap: If you don't have Bibb lettuce, butter lettuce or crisp romaine are excellent substitutes.