Ingredients
1
cup fresh basil leaves
2
tablespoons grated Parmesan cheese
2
tablespoons lemon juice
2
tablespoons olive oil
4
cloves garlic, minced
1/4
teaspoon salt
1/4
teaspoon black pepper
2
cups cooked quinoa*
1
can (15 oz) Progresso™ red kidney beans, rinsed and drained
1
cup chopped yellow sweet pepper
1/2
cup chopped seeded tomato
1/2
cup sliced green onions
4
cups torn Bibb lettuce
Preparation
Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
Serve quinoa mixture over torn lettuce.
