Lemon Basil Quinoa Salad

$- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/4 red onion, finely chopped - 1/2 cup fresh basil leaves, chopped - 2 tablespoons olive oil - 3 tablespoons lemon juice - Salt and pepper to taste - Zest of 1 lemon To make a tasty Lemon Basil Quinoa Salad, you need fresh and bright ingredients. Quinoa serves as the base. It brings a nutty flavor and fluffy texture. Rinse it well to remove any bitterness. Cook it in water or vegetable broth for added flavor. Next, gather your fresh vegetables. Cherry tomatoes add sweetness, while cucumber gives a nice crunch. Bell peppers bring color and sweetness. Red onion adds a sharp bite. The mix of these vegetables makes the salad vibrant and appealing. Fresh basil and lemon are vital. They add a bright and zesty touch. The olive oil and lemon juice blend together to form a simple dressing. Salt and pepper enhance all the flavors. Don't forget the lemon zest for that extra punch! - Feta cheese - Avocado - Nuts or seeds for added crunch You can customize your salad with optional add-ins. Feta cheese adds creaminess and a salty taste. Avocado offers richness and healthy fats. Nuts or seeds provide a delightful crunch. These add-ins bring new textures and flavors to the dish. - Approximately 200 calories per serving - Protein: 6g, Fat: 8g, Carbs: 30g This salad is not only tasty but also nutritious. Each serving has about 200 calories. It contains protein for muscle health and healthy fats for energy. The carbohydrates come from quinoa and veggies, giving you a steady source of energy. Key ingredients like quinoa and vegetables offer many health benefits. Quinoa is a complete protein, meaning it has all the essential amino acids. Fresh vegetables provide vitamins and minerals to support your health. Basil is known for its anti-inflammatory properties, making this salad a smart choice! {{ingredient_image_1}} First, rinse the quinoa under cold water. This helps remove any bitter taste. Next, add the rinsed quinoa to a medium saucepan. Pour in two cups of water or vegetable broth. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa should absorb all the water. After cooking, let it sit covered for five minutes. This step helps the quinoa become fluffy. Use a fork to fluff it gently before cooling. To get perfect quinoa texture, remember these tips: - Rinse well to remove bitterness. - Use a 1:2 ratio of quinoa to water. - Let it rest after cooking for fluffiness. While the quinoa cooks, it’s time to chop the veggies. Start with the cherry tomatoes. Slice them in half. Next, dice the cucumber and bell pepper into small pieces. For the red onion, chop finely. Proper chopping makes the salad look nice and helps flavors blend well. Fresh ingredients are key to a great taste. Look for bright colors and firm textures. Once your quinoa has cooled, it’s time to mix everything. In a large bowl, combine the chopped veggies with the cooled quinoa. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper. Pour this dressing over the quinoa and veggies. Toss gently to combine. Add the chopped basil last. This keeps its bright flavor. Mixing it in too early can wilt the leaves. Serve right away for the best taste and freshness. Enjoy your Lemon Basil Quinoa Salad! To make your Lemon Basil Quinoa Salad stand out, try adding different herbs or spices. Fresh dill or parsley can add a new twist. You might enjoy a pinch of garlic powder or a dash of cayenne for heat. Experiment and find what you love! You can also switch up your dressing. If you want a creamier feel, try a yogurt-based dressing. A balsamic vinaigrette adds a sweet touch. Each dressing brings a unique flavor to the salad, so feel free to explore. Prepping ingredients in advance can save you time. You can cook the quinoa a day before and store it in the fridge. Chop the vegetables the night before too. Just keep them in a sealed container. This way, they stay fresh and crunchy. If you prepare the salad, aim to eat it within two days. The flavors meld well when made ahead. Just add the basil right before serving to keep it fresh and bright. This salad pairs perfectly with grilled chicken or fish. The bright flavors complement the protein well. Serve it alongside a crusty bread for a complete meal. For a stunning presentation, try serving in individual cups. This adds a touch of elegance to your table. Garnish each cup with extra basil leaves and a lemon wedge. It looks beautiful and invites your guests to dig in! Pro Tips Use Fresh Ingredients: For the best flavor, always opt for fresh vegetables and herbs. They elevate the taste of your salad significantly. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. Customize Your Veggies: Feel free to add or substitute other vegetables like avocado, spinach, or radishes to suit your taste and preference. Make it a Meal: To turn this salad into a complete meal, add grilled chicken, chickpeas, or feta cheese for added protein and richness. {{image_2}} You can make this salad even better with some healthy additions. - Incorporating More Greens: Adding spinach or kale boosts nutrients. These greens add fiber and vitamins. They also give a nice crunch and color. - Adding Protein Options: Want to make it heartier? Try adding chickpeas or grilled chicken. Chickpeas are great for a vegan option. They add protein and keep you full. Grilled chicken gives a nice flavor and texture. Change up the salad with seasonal vegetables. - Using Seasonal Vegetables: In summer, add fresh corn or zucchini. These veggies add sweetness and crunch. In winter, use roasted squash or beets. They add warmth and a rich flavor. - Adjusting for Summer versus Winter Salads: For summer, keep it light and fresh. For winter, consider warm ingredients. This keeps the salad appealing all year. Make this salad fit any diet easily. - Gluten-free Options: Quinoa is naturally gluten-free. This makes it perfect for those with gluten issues. - Vegan and Vegetarian-friendly Enhancements: Use vegetable broth for cooking quinoa. Swap the olive oil for a vegan dressing. This keeps it tasty and friendly for all diets. Feel free to mix and match these ideas to suit your taste and needs! Store your Lemon Basil Quinoa Salad in an airtight container. This helps keep the salad fresh. Keep the dressing separate until you serve. This way, the quinoa and veggies stay crisp. In the fridge, the salad lasts for about three days. After that, check for signs of spoilage. Look for any off smells, changes in color, or slimy textures. If you find these signs, it is best to toss it. You can freeze quinoa, but it is not ideal for the salad. Freezing changes the texture of fresh veggies. If you want to freeze quinoa, cook it, cool it, and store it in a freezer bag. For best taste, use within three months. When ready to use, thaw it overnight in the fridge. To make this salad vegan, simply swap out any non-vegan items. If you want to add cheese, skip the feta or use a vegan cheese. The rest of the ingredients are already plant-based. For added protein, consider tossing in chickpeas or black beans. These options will keep it hearty and filling. Yes, you can use other grains! Rice or farro are great alternatives. They offer different textures and flavors. Brown rice gives a nutty taste, while farro adds a chewy bite. Just make sure to cook them according to their package instructions. This way, they will fit perfectly with your fresh veggies. I recommend serving this salad cold or at room temperature. It tastes best when the flavors meld together. You can serve it in a large bowl for sharing or in cups for individual servings. Garnish with extra basil leaves and a lemon wedge to make it look pretty. This adds a nice touch to your table! In this blog post, we explored how to make a Lemon Basil Quinoa Salad. We discussed the main ingredients like quinoa, fresh veggies, and olive oil. You learned about optional add-ins, nutritional benefits, and how to prepare each element. We also covered tips for dressings and presentation. Finally, we touched on serving suggestions, variations, and storage tips. This salad is not just healthy; it is also simple and versatile. Experiment with fresh ingredients to find your favorite mix! Enjoy making this dish and share it with friends!$

A refreshing salad featuring quinoa, fresh vegetables, and a zesty lemon-basil dressing.

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Prep Time 10

Cook Time 20

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
1/4 cup red onion, finely chopped
1/2 cup fresh basil leaves, chopped
2 tablespoons olive oil
3 tablespoons lemon juice
to taste salt and pepper
1 whole zest of lemon

Instructions

In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork and let it cool for a few minutes.
In a large bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, and red onion.
Once the quinoa has cooled, add it to the vegetable mixture.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
Pour the dressing over the quinoa and vegetables, and toss everything together gently until well combined.
Finally, fold in the chopped basil just before serving to maintain its freshness.

Notes

Serve the salad in a large bowl or in individual cups for a more elegant touch. Garnish with extra basil leaves and a lemon wedge on the side for a pop of color!

Keyword basil, healthy, lemon, quinoa, salad