Healthified Hearty Grain and Veggie Salad

 

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.