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Mediterranean Quinoa Salad
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Ingredients
1 cup orange bell pepper, diced
1 (15 oz) can cannellini beans, drained and rinsed
1 lb cherry tomatoes, rinsed and diced
1/2 large red onion, diced
1/2 cup sliced black or Kalamata olives
5 cups cooked and cooled quinoa
Pesto Sauce
1 cup fresh basil
1/2 cup pine nuts
1/3 cup olive oil
1/4 cup parmesan cheese
2 cloves garlic
1/2 tsp black pepper
Add salt to taste
Directions
- Combine salad ingredients and toss with quinoa.
- Place pesto ingredients in food processor or blender. Puree on medium-high and add water until desired consistency.
- Pour pesto and toss into quinoa mixture. Allow to set at least 2 hours before serving to maximize flavor.
Serves 6; Calories 510; Fat 25g; Protein 17g; Carbohydrate 58g; Fiber 10g