Quinoa Salad with Lemon Basil Vinaigrette

Quinoa is a wonderful high protein (12%–18%) substitute for grains or pasta. For even more flavor cook it with broth instead of water. With no mayonaise, this salad travels well.

Recipe courtesy Merle Ann Loman, 2009
Prep Time: 13 min
Inactive Prep Time: --
Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

• 3 cups water (or flavored stock)
• Salt and pepper
• 1 1/2 cups quinoa
• 1/2 cup green snap peas, roughly sliced
• 3 green onions with the green, roughly sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons chopped parsley leaves
• Lemon Basil Vinaigrette – see recipe below

Directions

In a medium sauce pan, combine 3 cups of water, the quinoa and a pinch of salt. Bring to a boil, cover, reduce the heat to a simmer and cook the quinoa for 14 to 16 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender.

When the quinoa is cooked, turn it into a bowl and toss with the lemon/basil vinaigrette. Add the snap peas, green onions, cherry tomatoes and parsley. Refrigerate for 1 hour, and toss again, before serving. Garnish with whole basil leaves.

To make this a main dish, add chunks of roasted chicken breast.

Lemon Basil Vinaigrette:

• 1 lemon, zested and juiced
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• 3 tablespoons roughly chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Blend the lemon juice and zest, vinegar, mustard, garlic, basil, salt, and pepper in a blender or with a whisk. With the machine running or while whisking, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Click here for a printable PDF version of Quinoa Salad with Lemon Basil Vinaigrette.