Wednesday, March 9, 2016

Lemon Basil Quinoa from Super Seeds - Kim's Welcoming Kitchen
Photo Credit: Bill Milne

It's so warm here, that I'm thinking about the foods I love in warm weather. Entree salads are perfect when the weather warms up, because they fuel you up without weighing you down. This vegan, gluten-free entree salad relies on protein-rich quinoa for its heft, and fresh veggies for crunch and flavor, topped off with a lemony zing, this salad is a winner!


Lemon Basil Quinoa Salad
Makes 5 Servings

Fresh lemon juice, basil, and capers give this hearty but light salad a bright Mediterranean f lavor.

1 cup haricot verts (French green beans), trimmed and cut into 1/2 -inch pieces
1 cup cucumbers, peeled, seeded, and cut into medium dice
10 cherry tomatoes, quartered
2 tablespoons plus 1 teaspoon capers , rinsed
2 tablespoons thinly sliced basil
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper

1. In a large bowl, toss all ingredients to combine.


Happy Cooking!

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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