Black Bean Quinoa Salad with Lemon Basil Vinaigrette

November 09, 2016 By: Comments
Tagged: Dinner Dinner. On the Menu On the Menu. Our Brands Our Brands. Vegetarian Vegetarian. Salads Salads. Quinoa Quinoa. Sides Sides. Side Salads Side Salads. Healthy Dinner Healthy Dinner. Sides Sides. Stovetop Stovetop. Summer Dinner Summer Dinner. Lunch Lunch. Food Lion Food Lion. Healthy Healthy. Summer Dinner Summer Dinner. Carrots Carrots. Beans Beans. Tomatoes Tomatoes. Quinoa Quinoa. Bean Salad Bean Salad. 30 Minutes or Less 30 Minutes or Less. Heart Healthy Heart Healthy. Mushrooms Mushrooms. Vegan Vegan. Quick Dinner Quick Dinner. freshipes freshipes. Heart Healthy Heart Healthy.
15 minutes
15 minutes
6 servings
Food Lion


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  1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat.
  2. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
  3. Place mushrooms in a dry skillet over medium-high heat. Cover and cook until they sweat out all of their moisture. Add 1 tablespoon aged balsamic until absorbed. Remove from heat and let cool completely.
  4. For the Vinaigrette: Combine lemon olive oil, salt, ground pepper, chopped basil, garlic, grated lemon rind, sugar, Sicilian lemon white balsamic and Dijon mustard in a large bowl. Stir with a whisk until blended. Add quinoa and mix well.
  5. Cook lima beans according to package directions, without salt or fat. Cool completely. Add the lima beans, mushrooms, chopped tomatoes, green onions, shredded carrots, and black beans to quinoa.
  6. Stir gently to combine. Store, covered, in refrigerator until ready to serve.