Healthified Hearty Grain and Veggie Salad

Healthified Hearty Grain and Veggie Salad

Healthified Hearty Grain and Veggie Salad
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total prep
50% less sat fat • 100% less cholesterol than the original recipe— see the comparison. 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.


  • 1 cup fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup chopped seeded tomato
  • 1/2 cup sliced green onions
  • 4 cups torn Bibb lettuce
  • 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) red kidney beans, rinsed and drained
  • 1 cup chopped yellow sweet pepper


  • 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.
  • In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
  • Serve quinoa mixture over torn lettuce.
  • * 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.

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