Quinoa Salad with Lemon-Basil Dressing

After a long day of traveling -complete with beautiful views of the Blue Ridge Mountains and torential downpours of rain- back to Charlottesville, I wanted something quick and easy for dinner.

I had pinned this recipe on Pinterest several days ago, I had most of the ingredients, and it would be a good salad to snack on for the week!

Quinoa Salad with Lemon-Basil Dressing

- 1 C uncooked quinoa
- 15 oz. can chickpeas, rinsed and drained
- 1-3 Roma tomatoes (to taste)
- 1 bell pepper (I used part of red/green/yellow)
- 1 1/2 C corn
- green onions (optional)

dressing
- 2 Tbs olive oil
- 2 Tbs lemon juice
- 1 1/2 tsp basil

1. Rinse quinoa and add to boiling water. Simmer for 15-20 minutes until all liquid is absorbed and quinoa is fluffy.

2. Whisk olive oil, lemon juice, and basil together in the bottom of a bowl.

3. Add chickpeas, diced peppers, onions, corn, and tomatoes.

4. When quinoa is done cooking, let cool; then add to salad.

 

5. Mix dressing thoroughly into salad. Eat immediately or chill before serving!