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Monday, January 02 2017

Whether you're out picnicking with the fam or hosting a party for friends, these make-ahead salads are an easy way to set the table in style.


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 ground black pepper
2 - cups cooked quinoa*
1 - 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
1 - cup chopped yellow sweet pepper (1 large)
1/2 - cup chopped, seeded tomato (1 medium)
1/2 - cup sliced green onions (4)
4 - cups baby spinach or arugula

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 sides of processor bowl as needed; set aside.
In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat. Serve quinoa mixture over baby spinach.
From the Test Kitchen

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. Simmer, covered, for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Nutrition Facts (Basil Quinoa Salad)
Per serving: 177 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 235 mg sodium, 24 g carb., 8 g fiber, 1 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:46 am   |  Permalink   |  0 Comments  |  Email

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