Quinoa-and-Bean Salad

By AzWench

If you’ve never used quinoa, this is a great starter recipe, as this bright salad could not be simpler to make. We love how reader Ai Hiruma-Martinez packed flavor into the otherwise basic dish by adding lemon juice and fresh basil.

Ingredients

• One 20-ounce can kidney beans
• 2 cups cooked and cooled quinoa (3/4 cup raw)
• 1 red onion, finely chopped
• 2 bunches basil, stems discarded and leaves chopped
• Juice of 2 lemons

Preparation

Step 1

In a large bowl, mix together the kidney beans, quinoa, onion and basil. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper. Pour the dressing over the quinoa salad and toss to coat evenly.