Recipe
Author
Chef Andrew from Ankeny , Hy-Vee Chef
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Description
Make your midday meal count with a protein-and-fiber-rich salad balanced with yummy flavors. Use the herb dressing on other salads too.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Lemon-Basil Dressing | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. aged white balsamic vinegar | ||
| 1 tbsp. chopped fresh basil | ||
| 1 ½ tsp. Hy-Vee Dijon mustard | ||
| 2 tbsp. Hy-Vee canola oil | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| Salad | ||
| ½ c. Hy-Vee vegetable stock | ||
| ¼ c. uncooked quinoa | ||
| ½ c. Hy-Vee canned black beans, rinsed and drained | ||
| 1 c. thinly sliced seedless cucumber | ||
| 1 c. cauliflower florets | ||
| ½ c. chopped red bell pepper | ||
| ½ c. sliced red onion | ||
| 1 ½ c. kale leaves | ||
| 2 tbsp. pine nuts, toasted |
Directions
- For lemon-basil dressing, in a food processor combine lemon juice, vinegar, basil, mustard, oil, salt and pepper. Cover and pulse until thoroughly combined; set aside.
- In a saucepan, combine vegetable stock and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until stock is absorbed and quinoa is tender. Remove from heat. Stir in beans and prepared dressing.
- Divide quinoa and bean mixture between two pint jars. Top with cucumber slices, cauliflower, bell pepper, red onion, kale and pine nuts. Cover and chill.
- To serve, empty contents onto a plate, tossing to combine.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 0mg
- Sodium: 750mg
- Total Carbohydrates: 38g
- Protein: 10g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 160%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, April 2, 2016, Hy-Vee Seasons Health 2016.