I am a big fan of making meals on Sunday that last all week.  Summer is always a great time to add cold salads back into the mix.  Quinoa salads are a great way to incorporate plant-based protein and tons of veggies into your day.  Quinoa is such a nutritional powerhouse it’s hard not to love it, as long as you mix it with the right ingredients… alone it’s kinda gross. 😉

Recipes are helpful, but it’s really easy to cook off some quinoa, add your favorite veggies, add some homemade dressing and there you have it, a great cold quinoa salad to eat

quinoa veggie mixalone or add to a green salad. This recipe caught my eye because I had many of the ingredients on hand from my CSA share.  I strayed a bit from the recipe, and added an

awesome dressing from another recipe. Thought you might enjoy it too.

Lemon Basil Quinoa Salad (adapted from Garden Fresh Quinoa Salad and the dressing from Lemon Basil Bean Salad


For the Quinoa Salad:

  • 1 cup quinoa
  • 2 cups water
  • 1 cup fresh basil, chopped chiffonade style
  • 1 cup green onion, chopped
  • 1 large carrot, diced
  • 1 red pepper, diced
  • 1 cup cucumber, diced
  • 1 can chickpeas, rinsed and drained

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 5 Tbsp fresh lemon juice
  • 1/2 cup fresh basil
  • 2 Tbsp avocado
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Cook the quinoa according the package directions.  Cool in the refrigerator.  While the quinoa is cooling, mix the dressing ingredients in a blender.  Once quinoa cooled, add the basil, green onion, carrot, pepper and cucumber. Mix well. Add the dressing by the tablespoon until the consistency and taste is as desired.  Add more salt and pepper to taste. Enjoy!

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