Jess Finds Balance

My journey to finding a healthy balance with eating, exercise, and life in general

Black Bean Quinoa Salad with Lemon-Basil Dressing August 29, 2010

This recipe is an adaptation from a Cooking Light recipe.

1. Prepare quinoa using 2 parts liquid (I like vegetable or chicken broth for flavor) and one part quinoa. Bring to a boil, and then let simmer until the liquid is absorbed and the quinoa has a nice soft and chewy texture.

2. To make sauce, combine 1/4 chopped fresh basil, 2 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. dijon mustard, salt, pepper and garlic powder.

3. Add the sauce to the cooled quinoa and mix well.

4. Next, add one chopped tomato, 1/4 cup minced red onion and 1/2 cup chopped carrot.

5. Add one can of rinsed and drained black beans from a can.

6. Lastly, add shelled edamame (this can be thawed from frozen or boiled fresh pods.)

Mix well and serve over some spinach. Yumm-o!


One Response to “Black Bean Quinoa Salad with Lemon-Basil Dressing”

  1. […] is yesterday’s leftover black bean quinoa salad. I find that these things always taste better the second day because the dressing really soaks into […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s