We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    10
  • Pinterest
    10
  • Save
    11
  • WhatsApp
  • Print
    19

Hearty Grain and Veggie Salad

  • Prep 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 6

Ingredients

1
cup fresh basil leaves
2
tablespoons grated Parmesan cheese
2
tablespoons lemon juice
2
tablespoons olive oil
4
cloves garlic, minced
1/4
teaspoon salt
1/4
teaspoon black pepper
2
cups cooked quinoa*
1
can (15 oz) Progresso™ red kidney beans, rinsed and drained
1
cup chopped yellow sweet pepper
1/2
cup chopped seeded tomato
1/2
cup sliced green onions
4
cups torn Bibb lettuce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 cup quinoa mixture plus 2/3 cup lettuce
Calories
180
Calories from Fat
50
% Daily Value
Total Fat
6g
0%
Saturated Fat
1g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
6g
0%
Sugars
1g
Protein
9g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This lemony bean-and-grain side dish is packed with fiber—6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.

Directions

  • 1 Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
  • 2 In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
  • 3 Serve quinoa mixture over torn lettuce.
  • 4 * To make 2 cups cooked quinoa: In a fine strainer, rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/4 cups water, the quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

This lemony bean-and-grain side dish is packed with fiber—6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.

Rate and Comment

This lemony bean-and-grain side dish is packed with fiber—6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.