Quinoa and Bean Salad

5-ingredient meal: Quinoa-and-Bean Salad (from Rachael Ray's magazine)

Why it's chosen: If you've never used quinoa, this is a great starter recipe, as this bright salad could not be simpler to make. We love how this recipe packed flavor into the otherwise basic dish by adding lemon juice and fresh basil.

Ingredients:

• one 20-ounce can kidney beans
• 2 cups cooked and cooled quinoa (3/4 cup raw)
• 1 red onion, finely chopped
• 2 bunches basil, stems discarded and leaves chopped
• juice of 2 lemons

Directions:

1. In a large bowl, mix together the kidney beans, quinoa, onion and basil.
2. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper.
3. Pour the dressing over the quinoa salad and toss to coat evenly

Serves 4