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–+ servings
herbed quinoa basil salad

Quinoa Basil Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cup water
  • 1/2 teaspoon salt divided
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber finely diced
  • 1/4 cup red onion finely minced
  • 1/2 cup fresh basil leaves thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup feta cheese optional; crumbled
  • 2 tablespoon toasted pine nuts optional; roughly chopped

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine the rinsed quinoa, water, and 0.25 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.
  • Fluff the quinoa gently with a fork, then spread it on a tray or large plate to cool for about 10 minutes.
  • While the quinoa cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, mincing the red onion, and chopping the basil and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, remaining 0.25 teaspoon salt, and black pepper until emulsified.
  • Add the cooled quinoa to a mixing bowl along with the cherry tomatoes, cucumber, red onion, basil, and parsley.
  • Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
  • Fold in the feta cheese and pine nuts, if using, and adjust seasoning with extra salt, pepper, or lemon juice to taste.
  • Let the salad rest for 5–10 minutes before serving to allow the flavors to meld.

Notes

For best results, ensure the quinoa cools slightly before mixing so the herbs stay bright and fresh and the salad doesn’t become soggy; taste and adjust the lemon, salt, and olive oil at the end since quinoa absorbs flavor as it sits; you can prepare the quinoa a day ahead and refrigerate it, then add the basil and dressing just before serving; this salad keeps well for about 2 days in the fridge, but add delicate toppings like extra basil or nuts right before eating to maintain texture.
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