Quinoa Vegetable Salad with Lemon-Basil Dressing

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: 

1. 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.

2. Meanwhile, make the dressing: In a small bowl combine all dressing ingredients.  Whisk to combine.

3. When quinoa is done cooking, let cool for a few minutes. Then place all salad ingredients in a large bowl.

4. Pour dressing over top and toss well to combine. Taste and adjust flavors if desired.

5. Can serve immediately or chill covered in the refrigerator for a few hours to let flavors intensify.