Quinoa Salad with Basil

  • Prep Time: 15 min
  • Total Time: 40 min
  • Serves: 4

Ingredients

  • 1 can chick peas, rinsed, drained and patted 540 mL
  • 1/3 cup chopped red onion 75 mL
  • 1/4 cup chopped fresh parsley 60 mL
  • 2 cloves garlic, chopped
  • 1 tbsp each lemon zest and juice 15 mL
  • 1 tsp ground coriander 5 mL
  • 1 1/2 tsp each salt and pepper 7 mL
  • 1 egg
  • 1/2 cup cooked and cooled quinoa 125 mL
  • 1/4 cup rolled oats 60 mL

Directions

  • Step 1

    In a saucepan, bring quinoa and chicken broth to a boil, then reduce heat, cover and simmer 15 min. or until liquid absorbs. Remove from heat and keep covered at least 15 min. to steam quinoa.

  • Step 2

    In a large bowl, combine green onion, carrot, red pepper and zucchini. Set aside.

  • Step 3

    In a small food processor or blender, add basil, vinegar, maple syrup or honey and mustard. Process until basil is finely chopped. Add olive oil and pulse just until mixed. Mix quinoa and dressing into vegetables.

Comments are closed.

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per Serving (1/4 of the recipe)
  • Calories 160
  • Protein 4 g
  • Total fat 8 g
  • Sat fat 1 g
  • Carbohydrates 18 g
  • Fibre 2 g
  • Sodium 170 mg