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Hearty Grain and Veggie Salad
Prep 20min
Total40min
Ingredients13
Servings6
This lemony bean-and-grain side dish is packed with fiber—6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.
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Ingredients
1cup fresh basil leaves
2tablespoons grated Parmesan cheese
2tablespoons lemon juice
2tablespoons olive oil
4cloves garlic, minced
1/4teaspoon salt
1/4teaspoon black pepper
2cups cooked quinoa*
1can (15 oz) Progresso™ red kidney beans, rinsed and drained
1cup chopped yellow sweet pepper
1/2cup chopped seeded tomato
1/2cup sliced green onions
4cups torn Bibb lettuce
Directions
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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.
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Nutrition Facts
Serving Size:3/4 cup quinoa mixture plus 2/3 cup lettuce