Recipe: Quinoa Salad with Lemon Basil Dressing

Summer salads are here! This one packs a protein punch, too. Quinoa is delicious and fun to eat – I love the texture. Moreover, I cooked it super easily in my rice cooker! Total bonus. Okay, let’s get cooking this quinoa salad with lemon basil dressing.

This salad keeps for about 5 days in the fridge, so make a lot and eat up. This recipe will give you about 12 servings – so half it if you like.

Ingredients

• 2 cups of uncooked quinoa
• a can of chickpeas
• 1 red and orange pepper
• 2 cans of corn
• 10 green onions

Dressing

• 1/3 cup of olive oil
• about a 1/3 cup of lemon juice
• 9 fresh basil leaves (6 tablespoons)

First – gather all of your ingredients together.

Using your rice cooker? 1 part quinoa to 2 parts water. I washed mine first, you might want to, too.

Next – cut your peppers and green onions. You can use tomatoes, too, if you like – just be sure to deseed them, otherwise the tomatoes spoil sooner than the rest of the ingredients.

Rinse the corn and the chickpeas. Once the quinoa is done cooking, let it cool.

Then, mix all ingredients together.

Get the ingredients out for the dressing. Using fresh ingredients is far better than using dried basil or lemon juice from a bottle – yet use what you have.

When you’re cutting the basil you don’t want to squash the herb. The best way to cut it, pick the biggest leaf and put all the others inside. Roll them up and then cut. Nice fresh basil.

Add to the dressing and whisk up and then pour over the salad.

Done!

It’s so pretty and colourful – eat up.

Happy Thursday – visit again this weekend for more recipes and projects…who knows what will be next!

Recipe

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Quinoa Salad with Lemon Basil Dressing

Author: Ali

Servings: 8 people

Summer salads are here! This one packs a protein punch, too. Quinoa is delicious and fun to eat – I love the texture. Moreover, I cooked it super easily in my rice cooker! Total bonus. Okay, let’s get cooking this quinoa salad with lemon basil dressing.

This salad keeps for about 5 days in the fridge, so make a lot and eat up. This recipe will give you about 12 servings – so half it if you like.

Prep Time15 minutes minutes

Cook Time15 minutes minutes

Total Time30 minutes minutes

CourseSalad

CuisineAmerican

Ingredients

• 2 cups of uncooked quinoa
• 1 can of chickpeas
• 1 red and orange pepper
• 2 cans of corn
• 10 green onions
• Dressing
• 1/3 cup of olive oil
• 1/3 cup of lemon juice
• 9 fresh basil leaves 6 tablespoons

Instructions

• First - gather all of your ingredients together.
• Using your rice cooker? 1 part quinoa to 2 parts water. I washed mine first, you might want to, too.
• Next - cut your peppers and green onions.
• Rinse the corn and the chickpeas.
• Once the quinoa is done cooking, let it cool.
• Then, mix all ingredients together.
• Get the ingredients out for the dressing. Using fresh ingredients is far better than using dried basil or lemon juice from a bottle - yet use what you have.
• When you're cutting the basil you don't want to squash the herb. The best way to cut it, pick the biggest leaf and put all the others inside. Roll them up and then cut. Nice fresh basil.
• Add to the dressing and whisk up and then pour over the salad.