Bean and Basil Quinoa Salad

1 cup fresh basil leaves
2 tablespoons feta cheese or grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked quinoa*
1 15-ounce can Publix GreenWise Market No-Salt-Added Red Kidney Beans, rinsed and drained, or 1-3/4 cups cooked red kidney beans
1 cup chopped yellow sweet pepper
1/2 cup chopped, seeded tomato
1/2 cup slices green onions
4 cups torn Bibb lettuce

*For 2 cups cooked quinoa, in a strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1-1/4 cups water, quinoa and 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Cool slightly and drain.

Place basil in a food processor. Add feta, lemon juice, oil, garlic, salt and black pepper. Process until nearly smooth, stopping to scrap down sides as needed; set aside.

In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato and green onions. Add basil mix; stir to coat.

Serve quinoa mixture over torn lettuce.

Makes 6 side-dish servings.

Publix GreenWise Market magazine, Winter 2011, p. 2.