Filling, Healthy and Fast: Tri-Color Veggie Salad with Basil-Infused Olive Oil

This recipe, courtesy of my good friend Kelly M., has been a go-to staple in my home this summer. It's so easy (and inexpensive!) to make, tastes light and healthy, and saves for days. So far, I've combined the veggie mix with couscous, quinoa, and fusilli pasta. The veggie mix is great on its own, but adding a grain like quinoa or couscous doubles the volume without adding much additional effort or expense. Enjoy this recipe as a side dish to grilled chicken or fish, or like me, use this as the main (or only) dish -- you'll be surprised at how completely satisfying this simple meal truly is!

Ingredients:

1 bag frozen edamame
1 can corn
1 pint organic grape tomatoes, each tomato cut in half
1 red onion, chopped
2 handfuls basil
EVOO
s&p
1 cup quinoa or couscous (uncooked, for 2 cups cooked)
balsamic vinegar, if desired

 On stove-top, prepare couscous/quinoa/pasta as directed. Set aside.

Peel and chop red onion. Place in large pan with 2 tsps EVOO on stove at medium heat. Cook for 3-5 minutes, or until onion softens and begins to lightly brown. Add frozen edamame. Cook for 2-3 minutes. Add corn and tomatoes. Add s&p to taste. Leave on stove and allow to cook until veggies are at desired consistency.

As veggies are cooking, add basil, s&p and 1/3 cup EVOO to small food processor. Blend together until smooth. Pour over veggies and stir. Add in quinoa/couscous/pasta. Top with balsamic vinegar, if desired. You can also add a cheese, like a parm or feta. The substitutes and potential add-ins are endless!

Voila! That's it. This meal from start to finish takes less than 20 minutes. Total cost is about $17 (using organic basil, tomatoes, onion, and corn). Its totally easy and so so tasty. The best part is scooping up all of the left-overs into Tupperware containers and taking it to work the next day for lunch!

Thanks to the lovely Kelly M. for this deliciously simple tidbit.

xo, LNH