Quinoa Basil Salad

Summer is the perfect time to enjoy light, refreshing meals, and this Quinoa Basil Salad is a wonderful way to brighten your plate. With its vibrant colors, fresh herbs, and nutty quinoa base, it’s a dish that feels both wholesome and indulgent at the same time. Every bite delivers a mix of textures—from the fluffy quinoa to crisp vegetables—making it a satisfying addition to any lunch or dinner.

What I love most about this salad is how versatile it is. It works beautifully as a main dish for a quick, healthy lunch or as a side dish alongside grilled chicken or fish. The fresh basil adds an aromatic punch, balancing the nutty quinoa and juicy tomatoes in a way that feels light yet flavorful. Preparing it ahead of time is easy too, which makes it a perfect choice for meal prep or a picnic in the park.

This summer quinoa salad also transitions nicely into cooler months. Swap in roasted veggies or seasonal greens, and you’ve got a hearty fall quinoa salad that’s still fresh and satisfying. It’s a dish that really proves quinoa meals don’t have to be bland—they can be bright, colorful, and packed with flavor.

I often find myself serving it in a large salad bowl, which not only makes it look inviting but also encourages everyone to dig in and enjoy a second helping. Whether you’re entertaining friends or just enjoying a quiet meal at home, this salad brings a cheerful, healthy touch to any table.

Why You’ll Love It

• Bursting with fresh flavors – The combination of basil, juicy tomatoes, and zesty lemon dressing keeps every bite bright and refreshing, perfect for warm summer days.
• Light but satisfying – Thanks to the protein-packed quinoa, this salad fills you up without weighing you down, making it ideal for a lunch that keeps you energized.
• Versatile for any season – Swap in roasted vegetables or hearty greens, and this salad easily becomes a cozy fall quinoa salad that still feels fresh and flavorful.
• Meal-prep friendly – It stores beautifully in the fridge, so you can make a big batch in advance and have a quick, healthy meal ready anytime.
• Perfect for any gathering – Served in a large salad bowl, it’s colorful, inviting, and makes a beautiful centerpiece for picnics, potlucks, or casual weeknight dinners.

Ingredient List

For the Quinoa Base:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• ½ teaspoon salt

For the Salad Mix:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 bell pepper (any color), diced
• ¼ cup fresh basil leaves, chopped
• ¼ cup feta cheese, crumbled (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Ingredient Notes

• I always use vegetable broth instead of water for cooking quinoa—it adds a subtle depth of flavor that makes this salad extra tasty.
• Don’t skip the fresh basil! It’s the star of the salad and gives that signature herby aroma that makes this dish so refreshing.
• Cherry tomatoes are my go-to here because they’re sweet, juicy, and hold up well in a salad bowl.
• A pinch of feta cheese adds a creamy, salty note that balances the bright veggies—it’s optional, but I love it.
• Lemon juice is a must for the dressing; it keeps the salad vibrant and lively.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water to remove any bitterness.
• In a medium saucepan, combine rinsed quinoa, 2 cups water or vegetable broth, and ½ teaspoon salt.
• Bring to a boil over medium-high heat, then reduce heat to low and cover.
• Simmer for 15 minutes, or until all liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes.
• Fluff with a fork before transferring to a large salad bowl.
  Pro Tip: Fluffing the quinoa gently keeps it light and prevents clumping, giving your salad a nice, airy texture.

2. Prepare the Vegetables

• While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and dice the bell pepper.
• Chop ¼ cup of fresh basil leaves.
• Add all vegetables and basil to the salad bowl with the cooked quinoa.
  Pro Tip: Slice veggies uniformly so each bite has a balanced mix of flavors and textures.

3. Make the Dressing

• In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 minced garlic clove.
• Whisk or shake until fully emulsified.
• Season with salt and pepper to taste.
  Pro Tip: Whisk continuously to blend the mustard and oil smoothly—it keeps the dressing bright and creamy.

4. Toss the Salad

• Pour the dressing over the quinoa and vegetable mix.
• Gently toss everything with a spatula or wooden spoon until all ingredients are coated evenly.
• If using, sprinkle ¼ cup crumbled feta cheese on top.
  Pro Tip: Toss gently to avoid breaking up the quinoa or bruising the basil leaves.

5. Serve or Store

• Serve immediately in a large salad bowl, or cover and refrigerate for up to 3 days.
• For best flavor, allow the salad to chill for 15–20 minutes so the dressing melds with the quinoa and vegetables.

Tips and Tricks for Success

• Rinse quinoa thoroughly before cooking to remove any bitter coating.
• Use vegetable broth instead of water for extra flavor.
• Chop vegetables uniformly so every bite has a balanced texture.
• Toss gently to keep the quinoa fluffy and the basil fresh.
• Let the salad chill for 15–20 minutes before serving to let the flavors meld.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Ingredient Substitutions and Variations

• Quinoa: Swap with couscous, farro, or bulgur for a different grain texture.
• Basil: Try fresh parsley, cilantro, or arugula for a new flavor twist.
• Vegetables: Add roasted zucchini, carrots, or sweet potatoes for a heartier fall quinoa salad.
• Cheese: Use goat cheese or omit entirely for a vegan option.
• Dressing: Swap lemon juice with balsamic vinegar or add a teaspoon of honey for a touch of sweetness.

Serving Suggestions

• I love serving this quinoa basil salad in a large salad bowl alongside grilled chicken—it makes a light yet satisfying summer meal.
• Pair it with crusty garlic bread and a chilled glass of white wine for a casual weekend lunch.
• Serve it as a colorful side dish at picnics or potlucks—it always gets compliments for its vibrant presentation.
• Spoon it into lettuce wraps for a fun, handheld lunch that’s fresh and easy to eat.
• Top with a fried or poached egg for a protein-packed breakfast or brunch option—it’s surprisingly delicious that way!

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Keep the dressing separate if possible to prevent the salad from getting soggy.
• Give the salad a gentle toss before serving to redistribute the dressing.
• Serve chilled or at room temperature; this salad is best enjoyed cold.
• Do not freeze, as the fresh vegetables and basil will lose their texture and flavor.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can prepare the quinoa and chop the vegetables a day in advance. Keep the dressing separate until ready to serve for the freshest flavor.

Can I use other grains instead of quinoa?

Absolutely! Couscous, farro, or bulgur work well. Just adjust the cooking time according to the grain you choose.

How long does this salad keep in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. The flavors actually deepen if it sits for a few hours before serving.

Can I make it vegan?

Yes! Simply omit the feta cheese or use a plant-based alternative. The salad is still flavorful and filling.

What can I add to make it more filling?

You can toss in grilled chicken, shrimp, or roasted chickpeas for extra protein. A poached egg on top is also a great option.

Can I use frozen vegetables?

Fresh vegetables work best for texture, but you can use frozen roasted veggies if needed—just make sure to thaw and drain them well before adding.

Did you try this recipe? Let me know in the comments how it turned out!