Quinoa & Bean Salad

Ingredients

  • One 20 ounce can light red kidney beans
  • 2 cups cooked and cooled quinoa (3/4 cup raw)
  • 1/2 red onion finely chopped
  • 2 1/2 tablespoons of dried basil (Fresh can be substituted at 2 bunches)
  • 3 tablespoons of bottled lemon juice or  juice of two lemons

Mix together the kidney beans, quinoa, onion and basil. Whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper. Pour the dressing over the quinoa salad and toss to coat evenly. Refrigerate for several hours.

Serves 4. [We always double and enjoy for multiple meals.]

Copyright. September 2015. Linda Leier Thomason

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