Quinoa Vegetable Salad with Lemon-Basil Dressing

I found this recipe via Pinterest from the Garden Grazer blog and knew I needed to make it for my mom. It’s right up her food alley. I gave it a shot and it was a hit. Very easy recipe and so filling. I’ve modified this recipe a bit by using a quinoa/brown blend that came with a red pepper spice packet. It added more sodium to this dish unfortunately, but I think the spice packet really helped the dish. I also had the tomatoes on the side for my family to add, instead of mixing them in, because I’m not a huge tomato fan. Next time I make the dish I will probably add edamame because I think they’d compliment the salad well.

Ingredients
1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (or fresh if you have it)

Directions

1. Rinse quinoa, and cook according to package directions.
2. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
3. Slice green onions, dice roma tomatoes and bell pepper.
4. When quinoa is done cooking, let cool.
5. Then place all salad ingredients in a large bowl.
6. Pour dressing over top and mix well to combine.
7. Can eat immediately or chill before serving.