Lemon-Basil Quinoa and Bean Salad

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.

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

6

Servings

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
  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.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.