Basil Quinoa Salad

By dlperkins

Ingredients

• 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 ground black pepper
• 2 cups cooked quinoa*
• 1 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
• 1 cup chopped yellow sweet pepper (1 large)
• 1/2 cup chopped, seeded tomato (1 medium)
• 1/2 cup sliced green onions (4)
• 4 cups baby spinach or arugula

Details

Servings 6
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

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 sides of processor bowl as needed; set aside. 2. In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat. Serve quinoa mixture over baby spinach.