Bright Basil Pesto Quinoa Salad

In recent years, quinoa has emerged as a superstar in the world of health food, and when paired with a vibrant basil pesto, it transforms into a dish that is not only nutritious but also bursting with flavor. The Bright Basil Pesto Quinoa Salad is an exceptional recipe that balances the nutty texture of quinoa with the aromatic freshness of basil, creating a dish that is both satisfying and palate-pleasing. As a versatile dish, this salad can serve as a stand-alone meal or a delightful side, making it a favorite among home cooks and culinary enthusiasts alike.

Discover the vibrant flavors of Bright Basil Pesto Quinoa Salad, a deliciously nutritious dish perfect for any occasion. This salad combines fluffy quinoa with fresh basil pesto, toasted pine nuts, and optional cherry tomatoes and spinach for added color and texture. Whether enjoyed as a main meal or a side at gatherings, this recipe highlights high-quality ingredients and simple preparation techniques. Ideal for summer picnics, potlucks, or meal prep, it's a delightful way to savor healthy eating.

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Ingredients

1 cup quinoa

2 cups water or vegetable broth

2 cups fresh basil leaves, tightly packed

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)

2 garlic cloves, peeled

1/2 cup olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/2 cup feta cheese (optional)

Fresh basil leaves for garnish

Instructions

Cook Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat and fluff with a fork. Let it cool.

Prepare Pesto: In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped. Slowly add the olive oil through the feed tube while the processor is running until the mixture is smooth. Add lemon juice, salt, and pepper to taste. Adjust seasoning as needed and process again until blended.

Mix Salad: In a large mixing bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, and chopped red onion. Pour the basil pesto over the salad and gently toss until well combined.

Add Feta (if using): Crumble feta cheese over the top and gently fold it into the salad for extra creaminess.

Garnish and Serve: Transfer the salad to a serving bowl or dish. Garnish with fresh basil leaves and extra pine nuts if desired. Serve chilled or at room temperature.

Prep Time, Total Time, Servings: 20 min | 35 min | 4 servings