Lemon Basil Quinoa Salad

Quinoa has been a fairly new addition to my diet within the last year and I can honestly say that I LOVE it!  I am always looking for new ways to make it.  I have used it for breakfast, lunch and dinner!  This recipe is one of my favorites and it is the perfect salad/side to take along with you for July 4th to ensure you have something clean to eat at the BBQ you are going to!

Quinoa has so many benefits.  It is high in fiber and has almost twice what other grains have and is so beneficial in our diets.  It helps aid in proper digestion, lowers cholesterol and glucose levels and also assists in reducing high blood pressure and diabetes.  It fills up our bellies and helps us to feel full longer therefore eating less calories!  Quinoa is high in protein and contains all 9 essential amino acids.  One of my favorite benefits is that is contains magnesium which is so essential in a fitness regime.  I struggle with muscle spasms at times and magnesium is so important in muscle repair to avoid those.  It is also wonderful to help avoid migraines!  These are just some of the amazing benefits of eating Quinoa!

INGREDIENTS: 

1 1/2 cups uncooked quinoa
3 cups organic vegetable broth
2 Tblsp olive oil, divided
1 tsp salt
1 cup chopped fresh basil
3 Tblsp fresh lemon juice
2 Tblsp Dijon Mustard
2 Tsp grated lemon rind
1/2 tsp ground black pepper
3 garlic cloves, minced
1 (10 oz) package frozen baby lima beans
4 cups chopped tomato (about 3-4 medium)
1/2 cup sliced green onions
1/2 cup chopped carrot
1 (15 oz) can of black beans, rinsed and drained (preferably low sodium)

DIRECTIONS:

Cook lima beans in advance or first and place in the fridge to cool while the quinoa is cooking.  Combine the quinoa and vegetable broth in a pan and bring to a boil over medium heat.  Cover, reduce heat and simmer for about 15 mins or until broth is absorbed and the quinoa is cooked.

Combine 2 Tblsp of oil, 1 tsp of salt, basil, lemon juice, dijon mustard, grated lemon rind, black pepper, and garlic cloves in a bowl and whisk until blended.  Add into the quinoa.

Add in the lima beans (cooled), green onions, chopped carrot, black beans, chopped tomato to the quinoa, stir and store in fridge until ready to serve.  The longer it sits, the more the flavors come out!

This salad is so REFRESHING!

(Adapted from Cooking Light)