Quinoa Vegetable Salad with Lemon-Basil Dressing
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 (1 cup servings)
-
Calories
166 kcal
-
Course
Salad
-
Cuisine
Vegan, gluten-free
Quinoa Vegetable Salad with Lemon-Basil Dressing
Description
The Quinoa Vegetable Salad with Lemon-Basil Dressing starts with white quinoa cooked until fluffy. It is mixed with canned garbanzo beans for protein, fresh diced Roma tomatoes, orange bell pepper, sliced green onions, and cooked sweet corn for a variety of textures and natural sweetness. Fresh basil and parsley contribute a fragrant herbal freshness.
The accompanying dressing is a blend of lemon juice, apple cider vinegar, minced garlic, dried basil, a pinch of salt, and optional lemon zest. This dressing enhances the salad with bright acidity and subtle herb notes. The salad can be served immediately or chilled to allow the flavors to meld, resulting in a flavorful, light dish that is both hearty and refreshing.
This salad can function well as a vegetarian main dish or a colorful side. Adding vegan feta, Kalamata olives, or dairy-free pesto can further complement the flavor profile if desired. The recipe yield of about 8 cups makes it suitable for sharing, potlucks, or meal prep.
Ingredients
- 1 cup quinoa white
- 15 oz. garbanzo beans canned
- 3 Roma tomato
- 1 bell pepper orange
- 4 green onions
- 1 1/2 cups corn sweet, cooked
- 2-3 Tbsp. basil and/or fresh parsley, fresh
For the lemon-basil dressing:
- 3 Tbsp. lemon juice fresh
- 1 Tbsp. apple cider vinegar
- 1-2 garlic cloves, minced
- 1 1/2 tsp. basil dried
- 1/4 tsp. salt
- lemon zest optional
Instructions
- Cook quinoa: Place 1 cup quinoa (rinsed and drained) in a medium saucepan with 1 1/2 cups water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Make dressing: While quinoa is cooking, place all dressing ingredients in a small bowl. Whisk to combine and set aside.
- Prepare vegetables: Dice tomatoes and bell pepper. Slice green onions. Roughly chop fresh basil. Rinse and drain garbanzo beans.
- Assemble salad: When quinoa is done cooking, let it cool for a few minutes. Then place quinoa and all other salad ingredients in a large mixing bowl.
- Add dressing: Pour dressing over the top and toss well to combine. Taste and adjust flavors if desired. (Add more salt, vinegar, lemon juice, etc.)
- Serving: You can serve this dish immediately or let it chill covered in the refrigerator for a few hours to let the flavors intensify.
Notes
- The dressing is mild; adjust with more lemon juice, vinegar, or lemon zest according to taste.
- Add vegan feta, Kalamata olives, roasted red peppers, or dairy-free pesto for extra flavor.
- The recipe yields about 8 heaping cups, making it suitable for multiple servings or meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1 cup servings)
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 370mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
