Basil Quinoa Salad

Makes: 6 side-dish servings (3/4 cup quinoa mixture and 2/3 cup lettuce)



Ingredients:

• 1 cup fresh basil leaves
• 2 tbsp grated parmesan cheese
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked quinoa*
• 1 -15oz can no salt added red kidney beans, rinsed and drained or 1 3/4 cup 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

Directions: 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.

* 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 tsp salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Nutrition facts: 1 serving = Calories 177