Move over, couscous! This hunger-satisfying salad packs a protein punch, keeping you full throughout the day with one tasty meal. Recipe adapted from Heart Healthy Living Magazine.
1 cup fresh basil leaves
2 tablespoons grated Parmesan cheese
2 packets True Lemon
2 tablespoons olive oil
4 garlic cloves, minced
3 cups cooked quinoa
1 15-oz can kalamata olives, drained (can substitute red kidney beans, if desired)
1 cup chopped cucumber
1/2 cup chopped, seeded tomato
1/2 cup sliced green onion
2 cups torn lettuce (bibb or butter)
1/2 cup additional chopped vegetables (optional), such as yellow peppers, broccoli, or asparagus
- Put basil in food processor with Parmesan, True Lemon, olive oil, garlic, dash of salt and pepper. Process until smooth. Set aside.
- In medium bowl, stir cooked quinoa, olives, cucumber, tomato, and green onion. Mix in additional vegetables, if desired.
- Add basil dressing, and stir to coat.
- Mix in lettuce, and serve!