Week 18: Summer Vegetable Quinoa Salad

As April is finally coming to an end, it’s time to start thinking about summer recipes. Probably because I’ve been on the run almost every weekend in April, my body has been craving fresh and healthy foods. This quinoa salad is the perfect side dish for a summer picnic or even just as a delicious quick and easy lunch. You could definitely sub out some of the vegetables depending on what you have at home. Also, next time a nice addition might be some feta cheese as a yummy treat!


2 tbsp olive oil
2 tbsp lemon juice
1 1/2 tsp basil leaves, fresh or dried
1 cup quiona
1 can garbanzo beans, rinsed and drained
1 can corn, drained
2 roma tomatoes, diced
4 green onions, chopped
1 orange bell pepper, chopped

Cook quinoa according to the box. While quinoa is cooking, combine olive oil, lemon juice and basil to make the dressing.

Once the quinoa is cooked, let it cool. Dice tomatoes, chop green onions and bell pepper. Combine cooled quiona, garbanzo beans, corn, tomatoes, green onions, and bell pepper in a large bwol. Drizzle with lemon dressing and mix until well combined. Serve chilled.
caloric info: yields 4, 391 calorie servings


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