Summer Quinoa Salad With Lemon Basil Vinaigrette – a delicious recipe with Quinoa, red onion, feta cheese, olives, water, handful. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Cook quinoa according to package directions. One cup will serve 4 people; double for 8.", "I use chicken broth for the liquid", "After quinoa is cooked to ""fork fluffiness,"" transfer to a bowl to cool to room temperature.", "I use a basic French vinaigrette and add lemon zest & fresh chopped basil: (Sorry, I just put it together by sight to taste in a jar; thus all of the ? marks!): Olive oil - 1/2 cup (?)
2
Red wine vinegar - 1/4 Cup (?),
3
Fresh lemon juice - 2 -3 tablespoons (?),
4
Salt & pepper - fresh ground,
5
1 clove fresh pressed garlic,
6
1/4 teaspoon sugar,
7
1 teaspoon lemon zest,
8
2 tablespoons Fresh finely chopped basil,
9
Shake well before use. You will obviously need more dressing for the larger size salad.", "Mix all of the ingredients to the quinoa after it has reached room temp. This salad is so yummy and it seems like you can eat a ton of it and not get full!"]
73
kcal
Calories
5
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Quinoa, one Coarsely chopped or sliced red onion, 1 small container feta cheese, one 8 oz. jar pitted Kalamata olives, and more.
Yes, Summer Quinoa Salad With Lemon Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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