Hearty Quinoa and Vegetable Salad

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. 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.
2. 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.
3. 3Arrange the torn Bibb lettuce on plates or in shallow bowls and spoon the dressed quinoa mixture over the top.
4. 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.
5. 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.

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