Submitted by: Susan
Attributed to: Susan
Category: Salads
Description: Found this recipe when looking for make ahead salad for lunch before graduation. It has continued to be a favorite.
Prep time: 10 min
Total time: 30 min + 2-3 hours in refrigerator to chill
Servings: 8
Difficulty rating: 2
Ingredients:
1 Cup white quinoa (uncooked)
1 1/2 Cups vegetable broth
6 Ounces Grape tomatoes, halved
1 Medium orange bell pepper, chopped
4 Green onions, sliced
1 (15 ounce) Can garbanzo beans, rinsed and drained
1 1/2 Cups sweet corn, cooked
2-3 Tablespoons fresh basil, chopped
For the lemon-basil dressing
3 Tablespoons fresh lemon juice
2 Teaspoons apple cider vineger
1-2 Cloves garlic, minced
1 1/2 Teaspoon fresh basil
1/4 Teaspoon salt
Special tools/utensils needed:
Directions:
Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water (or vegetable broth for more flavor). Bring to a light boil over medium high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Meanwhile, make the dressing: In a small bowl combine all dressing ingredients. Whisk to combine.
When quinoa is done cooking, let cool for a few minutes. Then place all salad ingredients in a large bowl.
Pour dressing over top and toss well to combine. Taste and adjust flavors if desired.
Can serve immediately or chill covered in the refrigerator for a few hours to let flavors intensify.