Thursday, July 16, 2015

Quinoa Veggie Salad with Lemon-Basil Vinaigrette

I'm a woman who is know for my love of roasting...but during the summer when it gets hot and the last thing I want to do is turn on my oven, I love a good salad.

I love this salad because it requires very little cooking. It is colorful, crunchy, and tasty. It can be eaten hot or cold. It makes great leftovers. And, to top it all off, it is healthy and diet friendly.

I adapted the recipe slightly from The Garden Grazer. Let's be honest, basically I added cheese, because everything is better with cheese.

This is a great gateway dish if you've been looking to try quinoa too. The flavors are simple and delicious, the texture is light and fluffy with crunchy veggies, this shouldn't offend or turn off anyone. 

We make this at least a few time throughout the summer as a quick, simple dinner and yummy lunches to take the next day. (I feel like the dressing flavors come out even more after a night in the fridge.)

Quinoa Veggie Salad with Lemon-Basil Vinaigrette
From: The Garden Grazer
Time: about 30 minutes
Servings: 4

- 1 cup uncooked quinoa
- 1 orange bell pepper, chopped
- 1 14.5 oz can of garbanzo beans, drained and rinsed
- 1.5 cups frozen corn kernels, defrosted
- 2 Tbsp olive oil
- the juice of two lemons
- 4 fresh basil leaves, chiffonade
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup crumbled feta cheese

Cook the quinoa according to package directions.

While quinoa is cooking, combine olive oil, lemon juice, basil leaves, salt, and pepper in a bowl. Set aside.

Once the quinoa is done cooking let cool slightly.

Add bell pepper, garbanzo beans, corn, and feta to the quinoa and stir gently to combine.

Pour dressing over quinoa/veggie mixture and stir to combine.

Nutrition Facts:
Calories 461, Total Fat 17g, Saturated Fat 4g, Cholesterol 19mg, Sodium 407mg, Carbohydrates 66g, Fiber 10g, Sugars 6g, Protein 17g. 


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