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