Quinoa salad

I found this recipe from Eat Better America. I had to try it since I have everything in my kitchen. I was shocked, it was very good and full of flavor. I had two servings for lunch and it kept me full till dinner. You can also make this as a side dish for some fish or chicken.

This lemony bean-and-grain side dish is packed with fiber—6 grams per serving!


Start to Finish:40 min
makes:6 servings

1 cup fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked quinoa*
1 can (15 oz) Progresso® red kidney beans, rinsed and drained
1 cup chopped yellow sweet pepper
1/2 cup chopped seeded tomato
1/2 cup sliced green onions
4 cups torn Bibb lettuce

1. 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 side as needed. Set aside.

2. In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.

3. Serve quinoa mixture over torn lettuce.

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

Nutritional Information
3/4 cup quinoa mixture plus 2/3 cup lettuce: Calories 180 (Calories from Fat 50);

Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 26g (Dietary Fiber 6g, Sugars 1g); Protein 9g