Black Bean Quinoa Salad with Lemon Basil Vinaigrette
November 09, 2016 Comments

- Prep:
- 15 minutes
- Cook:
- 15 minutes
- Serves:
- 6 servings
Food Lion
Ingredients
Directions
-
Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat.
-
Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
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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.
-
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.
-
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.
-
Stir gently to combine. Store, covered, in refrigerator until ready to serve.
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