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In the culinary world, salads have long been celebrated not just as side dishes but as vibrant, nutritious meals in their own right. One such dish that captures the essence of freshness and flavor is the Vibrant Basil Pesto Quinoa Salad. This delightful recipe marries the nutty taste of quinoa with the aromatic richness of basil pesto, creating a dish that is both satisfying and nourishing. Whether enjoyed as a light lunch, a hearty dinner, or a colorful side at a gathering, this salad is a versatile addition to any meal plan.

Bright Basil Pesto Quinoa Salad

Discover the vibrant and nourishing Vibrant Basil Pesto Quinoa Salad, perfect for any meal. Combining protein-rich quinoa with fresh basil pesto, colorful vegetables, and customizable proteins, this salad is as versatile as it is delicious. Ideal for lunch, dinner, or a gathering, it celebrates Mediterranean flavors and healthy eating. With tips on ingredient quality and presentation, you'll impress friends and family while serving a dish that's both beautiful and satisfying.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts, toasted to enhance flavor

1/4 cup grated Parmesan cheese (substitute nutritional yeast for a vegan option)

2 cloves garlic, finely minced

1/2 cup extra virgin olive oil

Juice of 1 medium lemon

Salt and freshly cracked pepper, to taste

1 cup cherry tomatoes, halved

1/2 cucumber, diced into small pieces

1/2 cup feta cheese, crumbled (optional)

1/4 cup black olives, sliced (optional)

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, add the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes or until all the liquid has been absorbed. Remove from heat and keep it covered for an additional 5 minutes. Afterward, use a fork to fluff the quinoa and set it aside to cool.

    Prepare the Basil Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, lemon juice, and a pinch of salt. Pulse the mixture until it is well combined and there are no large chunks left. While the processor is running, gradually drizzle in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. Taste and adjust with more salt and pepper if needed.

      Combine the Salad: In a large mixing bowl, add the cooled quinoa, halved cherry tomatoes, diced cucumber, and black olives (if using). Drizzle the freshly made basil pesto over the quinoa mixture. Gently toss all the ingredients together until they are evenly coated with the pesto.

        Serve and Garnish: If you choose to include it, crumble the feta cheese on top just before serving. For an added burst of flavor, drizzle a little extra olive oil and a squeeze of lemon juice over the salad.

          Chill (optional): For optimal flavor, consider refrigerating the salad for at least 30 minutes to allow the flavors to meld beautifully. This salad can be served chilled or at room temperature, making it perfect for picnics and gatherings.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4