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In the world of salads, few dishes can rival the vibrant and nutritious combination found in a Bright Basil Pesto Quinoa Salad. This dish is more than just a colorful medley of ingredients; it represents a harmonious blend of flavors, textures, and nutrients. Originating from the Mediterranean region, where basil is celebrated for its aromatic qualities and health benefits, pesto has evolved from a traditional sauce into a versatile dressing that elevates various dishes, including salads.

Bright Basil Pesto Quinoa Salad

Experience the vibrant flavors of the Bright Basil Pesto Quinoa Salad, a delightful blend of fresh ingredients that brings nutrition and taste together. This adaptable salad features protein-packed quinoa, crunchy vegetables, and aromatic basil pesto, making it ideal for any meal. Perfect for vegetarians and gluten-free diets, it’s easy to customize with your favorite proteins or toppings. Serve it as a light lunch, a side dish, or a main course for a satisfying and wholesome dining experience.
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Ingredients
  

1 cup quinoa, thoroughly rinsed to remove bitterness

2 cups water or vegetable broth, for extra flavor

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts (or substitute with walnuts for a different flavor)

2 cloves garlic, peeled

1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan alternative)

1/4 cup high-quality extra-virgin olive oil

Juice of 1 fresh lemon

Salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved for sweetness

1 cucumber, diced for crunch

1/2 red onion, finely chopped for a bit of bite

1/4 cup crumbled feta cheese (optional, but adds creaminess)

Handful of fresh arugula, for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Once cooked, remove from heat and allow it to cool slightly before fl fluffing with a fork.

    Make the Pesto: In a food processor, add the fresh basil leaves, pine nuts, garlic, and Parmesan cheese. Process until the mixture is finely chopped. With the food processor running, gradually pour in the olive oil until the pesto is smooth and creamy. Squeeze in the lemon juice, and season with salt and pepper to taste. If the pesto appears too thick, blend in a little more olive oil or a splash of water until desired consistency is reached.

      Combine Ingredients: In a large mixing bowl, fluff the cooked quinoa gently with a fork to separate the grains. Pour the basil pesto over the quinoa and mix thoroughly until the quinoa is well-coated in the vibrant green sauce.

        Add Veggies: Carefully fold in the halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese (if using). Taste the salad and adjust the seasoning with additional salt, pepper, or a splash of lemon juice, depending on your preference.

          Serving: Garnish the salad with a handful of fresh arugula and sprinkle with extra basil leaves for a pop of color. This salad can be served chilled or at room temperature, making it perfect for any occasion.

            Enjoy: This delightful salad can be prepared in advance and stored in the refrigerator for up to three days, allowing the flavors to develop beautifully over time!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings