Summer salads are my thing. On a hot day, a nice cool salad hits the spot. My most recent salad creation is comprised of some of my favorite protein packed ingredients - chick peas, edamame, corn and more.
This meal also keeps well in the fridge for days so I've been making large portions of this salad on Sunday night and packing a little bit for lunch each day.
Vegetable Quinoa Salad with Lemon Basil Dressing
Adapted from Betty Crocker
Salad Ingredients:
1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes, diced
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes, diced
1½ cups corn {I used canned corn}
2 cups shelled, ready to eat edamame
4 green onions, chopped
4 green onions, chopped
¼ tsp salt
¼ tsp chili powder
¼ tsp thyme {optional}
⅛ tsp freshly ground black pepper
dash of cayenne
¼ tsp chili powder
¼ tsp thyme {optional}
⅛ tsp freshly ground black pepper
dash of cayenne
Dressing Ingredients:
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. fresh basil
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. fresh basil
Directions
Rinse quinoa, and cook according to package directions. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside. When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.Pour dressing over top and mix well to combine. Can eat immediately or chill before serving.
Rinse quinoa, and cook according to package directions. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside. When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.Pour dressing over top and mix well to combine. Can eat immediately or chill before serving.
You can eat this hot or cold, substitute other veggies, try different spices, etc.
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