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Welcome to the vibrant world of Bright Basil Pesto Quinoa Salad, a dish that not only tantalizes the taste buds but also nourishes the body with its wholesome ingredients. This salad is a delightful blend of quinoa, fresh basil pesto, and colorful vegetables, offering a perfect balance of flavors and textures. Originating from the Italian culinary tradition, pesto has long been celebrated for its rich flavor profile, typically made from fresh basil, garlic, nuts, and olive oil. This salad showcases the versatility of pesto, transforming it into a light yet satisfying meal that can be enjoyed year-round.

Bright Basil Pesto Quinoa Salad

Discover the delicious and nutritious Bright Basil Pesto Quinoa Salad, a perfect blend of wholesome ingredients that tantalize the taste buds. This colorful dish features quinoa, fresh basil pesto, and vibrant vegetables, creating a refreshing meal year-round. Packed with protein and vitamins, it's ideal for lunch, dinner, or picnics. Learn about key ingredients, preparation techniques, and tips to elevate your salad experience. Dive into a culinary delight that celebrates health and flavor!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup fresh basil leaves, packed

1/4 cup pine nuts or walnuts, toasted

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

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 red bell pepper, finely diced

1/4 red onion, finely chopped

1/2 cup feta cheese, crumbled (optional)

Fresh basil leaves, for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

    Prepare the Pesto: In a food processor, combine the basil leaves, toasted nuts, Parmesan cheese, minced garlic, lemon juice, and lemon zest. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until well combined and smooth. Season with salt and pepper to taste.

      Combine Ingredients: In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, cucumber, red bell pepper, and red onion. Gently fold in the basil pesto until well-coated. If using, mix in the crumbled feta cheese.

        Adjust the Flavor: Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lemon juice for brightness.

          Serve: Garnish with additional fresh basil leaves. This salad can be served immediately or chilled in the refrigerator for about 30 minutes to allow the flavors to meld.

            Enjoy!: Serve as a refreshing main dish or a side salad at your favorite gatherings. It keeps well, so you can prep it ahead of time!

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