Best Lemon Basil Quinoa Salad Recipes
LEMON-BASIL QUINOA SALAD
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.
Provided by manella
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 3 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 0.6 g, Sodium 156.7 mg, Sugar 6.2 g
BLACK BEAN AND QUINOA SALAD WITH LEMON BASIL DRESSING
Steps:
- Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
BLACK BEAN QUINOA SALAD WITH LEMON-BASIL DRESSING
Categories Salad Bean Vegetarian High Fiber Lunch Tofu Healthy Vegan
Number Of Ingredients 17
Steps:
- Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
BLACK BEAN QUINOA SALAD WITH BASIL-LEMON DRESSING
Steps:
- 1. combine quinoa and vegetable broth in a saucepan; bring to a boil over medium high heat. cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. remove from heat. 2. place tofu on several layers of paper towels; cover with additional paper towels. let stand 5 minutes. heat 1 tablespoon oil in a large nonstick skillet over medium high heat. add tofu, sprinkle with 1/4 tsp salt. saute tofu 9 minutes or until lightly browned. remove from heat; cool completely. 3. combine remaining 2 tablespoons oil, remaining 1 tsp salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. stir in quinoa. 4. cook lima beans (edamame) according to package directions, omitting salt and fat. cool completely. add the edamame, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. store, covered, in refrigerator until ready to serve.
LEMON BASIL QUINOA SALAD
Nice light salad with a punch of protein from the quinoa. I like adding chopped mango or small mozzeralla balls to the salad for added kick depending on my mood. Extra dressing is great for marinades or additional salad dressing.
Provided by kelseyangus
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa and prepare (1 cup quinoa, 2 cups broth) on stove or in rice maker.
- Chop bell pepper, red onion, and tomatoes tomatoes and combine in large bowl. Add spinach and arugula to bowl. Julienne basil and add to bowl.
- Dressing: Zest and juice lemons for 2 teaspoons lemon zest and 1/4 cup lemon juice. Combine lemon juice and zest in a food processor with garlic, basil, salt and pepper. Blend adding olive oil until well blended.
- Pour 1/3 of dressing on ingredients in the bowl. Toss to combine.
- Add quinoa to bowl. Toss to combine. Add more dressing if needed.
- Serve hot or cold.
Nutrition Facts : Calories 366.2, Fat 21, SaturatedFat 2.8, Sodium 167.8, Carbohydrate 45, Fiber 8, Sugar 1.9, Protein 8.1
MANGO BLUEBERRY QUINOA SALAD WITH LEMON BASIL DRESSING RECIPE
Steps:
- Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature. While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add half the dressing to the quinoa and mix gently. Assemble the salad just before serving - toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
MANGO BLUEBERRY QUINOA SALAD WITH LEMON BASIL DRESSING RECIPE - (4.3/5)
Provided by Niecer
Number Of Ingredients 14
Steps:
- Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature. While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add half the dressing to the quinoa and mix gently. Assemble the salad just before serving - toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
BLUEBERRY MANGO QUINOA SALAD WITH LEMON BASIL DRESSING RECIPE
Steps:
- Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature. While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add half the dressing to the quinoa and mix gently. Assemble the salad just before serving â toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately. You can customize this blueberry mango quinoa salad recipe any way you like. Some suggestions to add to this recipe if you want some variations: Cooked chickpeas, any kind of sprouts, walnuts, cubed jicama, cubed carrot, fresh mint
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