Quinoa Basil Salad
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.
Equipment
- Medium saucepan
- Large Salad Bowl
- Measuring cups and spoons
- Cutting Board and Sharp Knife
- Small bowl or jar
- Spatula or wooden spoon
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approximate):
- Calories: 220–250 kcal
- Protein: 7–8 g
- Carbohydrates: 30–32 g
- Fiber: 5–6 g
- Fat: 9–10 g
- Saturated Fat: 2 g
- Sodium: 250–300 mg
- Sugar: 4–5 g