Quinoa Basil Salad

There’s something about a bowl piled high with jeweled quinoa, bright basil ribbons, and crisp cucumber that instantly lifts your mood.

The colors alone—emerald greens, ruby tomatoes, and golden grains—promise a revitalizing, feel-good meal before you even take a bite.

This Quinoa Basil Salad is a light yet satisfying dish that comes together in about 25 minutes, perfect for quick lunches, busy weeknights, or effortless meal prep.

I first relied on it during a hectic work week when my fridge held “nothing” but a lone lemon, some herbs, and leftover quinoa.

Ten minutes later, I’d a vibrant salad that became my desk lunch hero for days. It’s ideal for beginners, health-conscious eaters, and anyone who loves fresh, garden-forward flavors.

Bring it to potlucks, prep it for grab-and-go lunches, or serve it for easy entertaining on warm evenings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, Mediterranean flavors with fresh basil, lemon, and tomatoes.
• Packs plant-based protein and fiber from quinoa for lasting fullness.
• Uses simple, everyday ingredients with optional feta and pine nuts for richness.
• Preps quickly and keeps well, perfect for make-ahead lunches or picnics.
• Serves as a versatile side or light main for any season.

Ingredients

• 1 cup quinoa, uncooked — rinse well to remove any bitterness
• 2 cups water — filtered if possible for cleaner flavor
• 0.5 teaspoon salt, divided — season both cooking water and dressing
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes
• 0.5 cup cucumber, finely diced — use seedless for less excess moisture
• 0.25 cup red onion, finely minced — soak briefly in cold water to mellow bite
• 0.5 cup fresh basil leaves, thinly sliced — stack and chiffonade just before using
• 0.25 cup fresh parsley, chopped — flat-leaf parsley gives better flavor
• 0.33 cup extra-virgin olive oil — use a fruity, good-quality oil
• 3 tablespoons lemon juice, freshly squeezed — avoid bottled for best brightness
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 0.25 teaspoon black pepper, freshly ground — crack fresh for best aroma
• 0.25 cup feta cheese, crumbled (optional) — choose block feta in brine if available
• 2 tablespoons toasted pine nuts, roughly chopped (optional) — toast lightly to enhance nuttiness

Step-by-Step Method

Rinse the Quinoa Thoroughly

Rinse the quinoa in a fine-mesh strainer under cold running water. Rub the grains gently with your fingers.

This step removes the natural coating, called saponin, which can taste bitter. Continue until the water runs clear. Drain well so there’s no excess water before cooking.

Cook the Quinoa Until Tender

Combine rinsed quinoa, water, and half the salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer gently for 12–15 minutes. Cook until the water is absorbed and the quinoa looks fluffy, with visible “tails” on the grains.

Steam and Cool the Quinoa

Remove the saucepan from heat but keep it covered. Let the quinoa steam for 5 minutes to finish cooking evenly.

Fluff gently with a fork to separate the grains. Spread the quinoa on a tray or large plate in a thin layer and let it cool about 10 minutes so it doesn’t wilt the herbs.

Prep the Vegetables and Herbs

Prepare the mix-ins while the quinoa cools. Halve the cherry tomatoes for juicy bites.

Finely dice the cucumber for crunch and mince the red onion for mild sharpness. Thinly slice the basil leaves and chop the parsley. Keep herbs separate so they stay fresh until you’re ready to combine.

Whisk the Lemon Dijon Dressing

In a small bowl, combine olive oil, freshly squeezed lemon juice, Dijon mustard, remaining salt, and black pepper. Whisk briskly until the mixture looks slightly thickened and uniform.

This emulsifies the dressing so it coats the quinoa evenly. Taste and adjust lemon or seasoning if desired.

Combine Quinoa with Vegetables

Transfer the cooled quinoa to a medium mixing bowl. Add the cherry tomatoes, cucumber, red onion, basil, and parsley.

Toss gently with a wooden spoon or spatula to distribute ingredients without mashing the grains. Make certain the vegetables and herbs are evenly spread throughout before adding the dressing.

Dress and Toss the Salad

Pour the lemon Dijon dressing over the quinoa mixture. Toss gently from the bottom up so every spoonful gets coated.

Avoid overmixing, which can make the salad mushy. Check the texture and add a drizzle more olive oil or lemon juice if needed to reach your preferred consistency.

Fold In Cheese and Nuts

Gently fold in the crumbled feta cheese and toasted pine nuts, if using. Mix just enough to distribute them without breaking up the feta too much.

Taste and adjust seasoning with extra salt, pepper, or lemon juice. Keep flavors bright and balanced, with enough acidity to lift the dish.

Rest and Serve the Salad

Let the salad sit for 5–10 minutes at room temperature. This resting time allows the quinoa to absorb the dressing and the flavors to meld.

Give it a final gentle toss before serving. Add a few extra basil leaves or pine nuts on top, if desired, for a fresh, vibrant finish.

Ingredient Swaps

• Make it dairy-free/vegan by omitting feta or using a plant-based feta; swap honey-mustard–style Dijon if you need a milder flavor.
• Use bulgur, couscous, or brown rice instead of quinoa if that’s what you have; sunflower seeds or almonds can replace pine nuts for a budget-friendly crunch.
• Replace basil with fresh cilantro or mint if basil is hard to find, and use lime juice or red wine vinegar instead of lemon juice based on what’s available.

You Must Know

– Scale – To serve a crowd, you can comfortably double the recipe (use 2 cups quinoa : 4 cups water) without changing times; if tripling or more, cook quinoa in two pans so the layer stays under 1½ inches deep for even texture.

Serving Tips

• Serve over a bed of arugula for a heartier, greens-forward main salad.
• Pair with grilled chicken, shrimp, or tofu for a complete Mediterranean-inspired meal.
• Spoon into lettuce cups or endive leaves for light, handheld appetizers.
• Present in a shallow platter, garnished with extra basil, feta, and pine nuts.
• Offer alongside warm pita, hummus, and olives as part of a mezze-style spread.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 2 days in an airtight container; the flavors deepen as it sits.

For best texture, add fresh basil, feta, and pine nuts just before serving.

You can cook the quinoa 1–2 days ahead.

This salad doesn’t freeze well—serve chilled, not frozen.

Reheating

Reheat quinoa basil salad gently.

Warm briefly in the microwave at low power, or in a covered oven-safe dish at low heat, or toss in a skillet with a splash of water.

Quinoa in Mediterranean Culture

Although quinoa grows high in the Andes rather than along the Mediterranean coast, it’s found a natural home in Mediterranean-style cooking, where cooks happily tuck it into the role once held by bulgur or couscous.

When I spoon warm, steamed quinoa into a bowl and drizzle it with grassy olive oil and sharp lemon, it feels instantly at ease beside bowls of olives, briny feta, and torn herbs.

I think quinoa fits the region’s love of simple food that tastes like sunshine and sea air. Its tiny curls catch olive oil and tomato juices the way couscous once did. Tossed with basil, parsley, and crisp vegetables, it slips seamlessly onto a mezze table, light yet deeply satisfying.

Final Thoughts

Give this Quinoa Basil Salad a try and see how easily it can brighten up your lunch or dinner table.

Don’t hesitate to tweak the veggies, herbs, or toppings to make it your own perfect bowl.

Frequently Asked Questions

Can I Use Leftover Cooked Quinoa From Another Dish for This Salad?

Yes, you can. I’d spread the cool, fluffy grains in a shallow bowl, let them breathe, then gently fold in the lemony dressing, crisp cucumbers, and sweet tomatoes so everything tastes bright, fresh, and cozy.

Is This Quinoa Basil Salad Suitable for a Low-Sodium Diet?

Yes, it can fit a low-sodium diet if you tweak it. I’d halve or skip the salt and feta, toast unsalted nuts, then let the lemon, herbs, and olive oil bring bright, lush flavor.

How Can I Scale This Recipe to Serve a Large Crowd?

You can safely multiply every ingredient by 3–4 for a big crowd; I’d toss it in a wide bowl so steam escapes, then chill it, letting bright herbs, lemon, and olive oil perfume your kitchen.

Does This Salad Work for Packed Lunches Without Refrigeration for a Few Hours?

Yes, it can, but I’d pack it with an ice pack if possible. I imagine you opening your container to cool, lemony aromas, tender grains, and crisp vegetables that still taste bright after those few unrefrigerated hours.

What Wines or Beverages Pair Best With Quinoa Basil Salad?

I’d pour a chilled Sauvignon Blanc or Vermentino; they brighten each lemony, herbal bite. If you’d rather skip alcohol, sip sparkling water with a squeeze of lemon or a lightly sweetened iced mint tea.