Tuesday Cook Off ~ Quinoa Vegetable Salad with Lemon -Basil Dressing

Tuesday Cook Off ~ Quinoa Vegetable Salad with Lemon -Basil Dressing

Looking for that great side dish to bring to a BBQ this summer?   Well, you don’t have to look any further I have found it for you.   This quinoa salad is the perfect side dish.   It is not a heavy salad so it’s great on a hot summers day and the lemon-basil dressing is simple, light, and fresh.  Another great thing about this salad is that it is gluten free! The quinoa and garbanzo beans provide a double protein punch too.

I made this dish for the weekend and the left over’s were great for my husband’s lunch.   My husband and I enjoyed this quinoa salad cold but it can be served right when the quinoa is done.   I chilled it for about 3-4 hours so the lemon-basil dressing could sink in to everything.

Enjoy the summer!

Quinoa Vegetable Salad with Lemon-Basil Dressing


1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (I used fresh)


Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

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