avatarAuthorParkash BainsCategory, , , DifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time45 mins

Lemon Dijon Quinoa Pasta Salad — There are two words to describe this entreé salad, “absolutely delicious”! Due to its very high nutritional value, I am always trying out different ways of incorporating quinoa into vegetarian recipes. This one is a real winner because the combination goes so well with penne pasta. I use gluten free penne, but of course that is not necessary unless you have a gluten intolerance. I like using French beans because they are finer, but regular green beans can be substituted if the former are unavailable.

 2 cups cooked penne pasta
 2 cups cooked quinoa (2/3 cup uncooked should give you 2 cups of cooked)
 4 cloves minced garlic
 2 cups French beans or green beans (cut into approx 2 inch long pieces)
 1 ½ cups frozen edamame
 ½ red or sweet onion, thinly sliced
  cup sliced sun dried tomatoes in olive oil OR sun dried tomato pesto
 2 tbsp extra virgin olive oil
 1 ½ tbsp dijon mustard
 1 lemon, juiced
 1 tsp salt
 Black pepper to taste

1

Cook pasta (al denté) according to package instructions, run under cold water and set aside to cool.

2

Cook quinoa according to package instructions. Set aside to cool.
**The pasta and quinoa can be cooked ahead of time and stored in fridge to allow it to cool.

3

Heat olive oil in a saucepan on medium heat, add garlic and cook for 1 minute. Add edamame and sun dried tomatoes; cook for another 2 minutes. Add beans, stirring into the other ingredients. Cover with lid to steam the beans for 2 minutes. Uncover and immediately remove from heat (you want to keep the beans crunchy). Set aside.

4

In a large salad bowl, combine dijon mustard, lemon juice, salt and black pepper; mix well with a salad spoon. Add sliced onion and the cooked vegetables. Mix in pasta and quinoa. Mix everything really really well. Add more salt and/or pepper according to taste.

Ingredients

 2 cups cooked penne pasta
 2 cups cooked quinoa (2/3 cup uncooked should give you 2 cups of cooked)
 4 cloves minced garlic
 2 cups French beans or green beans (cut into approx 2 inch long pieces)
 1 ½ cups frozen edamame
 ½ red or sweet onion, thinly sliced
  cup sliced sun dried tomatoes in olive oil OR sun dried tomato pesto
 2 tbsp extra virgin olive oil
 1 ½ tbsp dijon mustard
 1 lemon, juiced
 1 tsp salt
 Black pepper to taste

Directions

1

Cook pasta (al denté) according to package instructions, run under cold water and set aside to cool.

2

Cook quinoa according to package instructions. Set aside to cool.
**The pasta and quinoa can be cooked ahead of time and stored in fridge to allow it to cool.

3

Heat olive oil in a saucepan on medium heat, add garlic and cook for 1 minute. Add edamame and sun dried tomatoes; cook for another 2 minutes. Add beans, stirring into the other ingredients. Cover with lid to steam the beans for 2 minutes. Uncover and immediately remove from heat (you want to keep the beans crunchy). Set aside.

4

In a large salad bowl, combine dijon mustard, lemon juice, salt and black pepper; mix well with a salad spoon. Add sliced onion and the cooked vegetables. Mix in pasta and quinoa. Mix everything really really well. Add more salt and/or pepper according to taste.

Lemon Dijon Quinoa Pasta Salad