Lentil-Quinoa Salad with Lemon-Basil Dressing
Why I Love This Recipe
FEATURING: Pattypan squash, zucchini, rabioles (or carrot or cucumber), basil, garlic scapes (or garlic) and green onions.
A light and refreshing salad that tastes like summer. Adjust it based on any vegetables (great with snap peas, for instance) or bean you have at hand.
Ingredients You'll Need
1 1/2 cups uncooked quinoa
3 cups organic vegetable broth
3 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 cup chopped fresh basil
2 teaspoons grated lemon rind (optional- I often leave it out)
1/2 teaspoon freshly ground black pepper
3 garlic scapes (or 3 garlic cloves), minced
1 zucchini, sliced (and each slice cut in quarters)
1/2 pattypan, sliced and chopped into bite-size chunks
2-3 rabioles (or radishes or 1 carrot or 1 cucumber), sliced into bite-sized chunks (optional)
1 tomato, chopped (you can add a second one if you have one)
2-3 green green onions, chopped
1 (15-ounce) can lentil (or bean of your choice), rinsed and drained
1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes (optional- I often leave it out)
Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
If using tofu: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, dijon mustard, lemon, lemon rind (if using), garlic, basil and pepper in a large bowl; stir with a whisk until blended. Stir in quinoa.
Add the chopped tomato, green onions, chopped pattypan squash, chopped zucchini, and lentils to quinoa mixture; stir gently to combine.
Store, covered, in refrigerator until ready to serve.