This is another recipe I’ve made once or twice before, but it was pre-Cooking in the Creek. The other weekend some of our friends were having a BBQ at their house, and we wanted to bring something for everyone to share. This was a great addition to the delicious burgers and BBQ chicken they made. This quinoa salad has great flavor with the fresh lemon, basil and a variety of veggies. Any of the ingredients can be interchanged to your personal preference. Enjoy!
Lemon Basil Quinoa Salad
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6-8 servings
1 cup uncooked quinoa
3 roma tomatoes, diced
1 orange bell pepper, diced (or any color you like)
1 1/2 cups corn (I used frozen, thawed)
4 green onions, sliced
Optional: 15 ounce can garbanzo beans, rinsed and drained
For the dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon lemon zest
4 tablespoons fresh basil
Salt and Pepper to taste
Rinse quinoa, and cook according to package directions. Meanwhile, in a small bowl whisk together olive oil, lemon juice, zest, basil, salt, and pepper. Set aside.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl. Pour dressing over top and mix well to combine.
Feel free to eat immediately or chill before serving.
Recipe inspired by The Garden Grazer.