Lemon-Basil Quinoa and Bean Salad

For a refreshing main dish salad, serve on a bed of spinach or mixed greens. Or serve as a side to fish or chicken; you will have 12 (1/2 cup) servings.

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Member Recipe By Marcia-BettyCrocker

Prep Time 20 min
Total Time 1 hr 10 min
Servings 6

Ingredients

1: cup uncooked quinoa

2: cups water

1/4: teaspoon finely grated lemon peel

2: tablespoons lemon juice

2: tablespoons olive oil

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

1/4: teaspoon salt

1/4: teaspoon pepper

1: garlic clove, finely chopped

1: can (15 oz) Progresso® cannellini beans or Great Northern beans, drained, rinsed

1/2: cup thinly sliced celery

1/2: cup chopped red bell pepper

1/3: cup quartered pitted kalamata olives

2: medium green onions, sliced

1/2: cup crumbled feta cheese

: Basil leaves, if desired

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Directions

1 Rinse quinoa under cold water 1 minute; drain. In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool.
2 Meanwhile, in small nonmetal bowl, place lemon peel, lemon juice, oil, chopped basil, salt, pepper and garlic; mix well.
3 In large bowl, gently toss cooked quinoa, beans, celery, bell pepper, olives and onions. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
4 Just before serving, sprinkle with cheese. Garnish with basil leaves.

EXPERT TIPS

Expert Tips

Quinoa (KEEN-wah) was called "mother grain" by the ancient Incas, and with good reason. This rice-shaped grain contains more protein than any other grain.

Got questions? Our experts have the answers. Ask Betty now.