Colorful and refreshing, this light quinoa salad is packed with nutrition. Fresh basil and chopped veggies are combined with quinoa and white cannellini beans and then tossed in a simple balsamic vinaigrette. You'll want to make this over and over again.
AuthorStephanie McKercher, RDN
1 cupdry quinoaor 3 cups cooked quinoa
1 cupgrape tomatoesquartered
1yellow bell pepperdiced
2carrotspeeled and diced
3/4cupfresh basilroughly chopped
115 oz cancannellini beansdrained and rinsed
2 tbspextra virgin olive oil
1lemonzest and juice
salt and pepperto taste
Prepare quinoa: combine with 2 cups water or vegetable broth and cook until water absorbed, about 15 minutes. Fluff with fork and allow to cool.
Add tomatoes, pepper, onion, carrots, spinach, basil, and beans to a large mixing bowl and set aside.
In a separate small bowl, whisk together remaining ingredients to prepare dressing.
Add cooled quinoa and dressing to salad and toss until well-combined. Serve at room temperature or cold. Store in fridge for up to one week.
This recipe originally appeared on GratefulGrazer.com.