Another quinoa recipe?? I know, I’ve been making tons of these lately, but quinoa is the best. There are so many variations you can make, and its such a great source of protein and fiber! So I decided to try out this basil-lemon quinoa salad:
1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes, diced
1 orange bell pepper, diced
1 1/2 cups corn
4 green onions, thinly sliced
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (fresh is always best)
I rinsed and drained my quinoa, then added it to pot with 2 cups water and brought it to a boil. I covered it, reduced the heat to low, and let it simmer for 20 minutes (or until water has absorbed and quinoa is tender).
In a small bowl, I added all the dressing ingredients together and whisked it all together until it was combined. In a large bowl, I added the cooked quinoa with all the other salad ingredients. I poured the dressing over the top and tossed it to combine. And just like that, I had lunch for the week! I love how bright this salad tastes with the lemon dressing, and you feel like a million bucks after eating it. This is sure to become a go to lunch recipe for me.