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Bright Basil Pesto Quinoa Salad is not just another salad; it’s a vibrant dish that marries the earthy, nutty flavors of quinoa with the fresh, aromatic essence of basil pesto. This recipe is a celebration of Mediterranean flavors, reflecting the region’s fondness for fresh herbs and wholesome grains. Originating from the Italian countryside, pesto has long been a staple in Italian cuisine, traditionally made from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. When combined with quinoa, a protein-packed superfood from the Andes, this dish transforms into a nutritious powerhouse that’s perfect for lunch, dinner, or even as a delightful side dish.

Bright Basil Pesto Quinoa Salad

Bright Basil Pesto Quinoa Salad is a delicious and nutritious dish that combines the earthy flavors of quinoa with the vibrant taste of fresh basil pesto. Perfect for lunch or dinner, this Mediterranean-inspired salad is easy to customize with your favorite vegetables and proteins. Packed with healthy fats, protein, and antioxidants, it’s a colorful addition to any meal. Enjoy it on its own, as a side dish, or at gatherings for a fresh twist that everyone will love.
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Ingredients
  

For the Pesto:

1 cup fresh basil leaves, packed

1/4 cup walnuts (or pine nuts)

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

1/2 cup extra-virgin olive oil

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper, to taste

For the Salad:

1 cup quinoa (dry)

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 small cucumber, diced

1 bell pepper (red or yellow), diced

1/4 red onion, finely chopped

1/2 cup feta cheese, crumbled (or vegan feta)

Fresh basil leaves, for garnish

Instructions
 

Prepare the Quinoa: Rinse quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool.

    Make the Pesto: In a food processor or blender, combine the basil leaves, walnuts, Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning as desired.

      Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and crumbled feta cheese.

        Toss with Pesto: Add the bright basil pesto to the quinoa mixture. Gently toss until all the ingredients are evenly coated with the pesto.

          Garnish and Serve: Transfer the salad to a serving bowl or platter. Garnish with additional fresh basil leaves and some extra feta cheese if desired. Serve chilled or at room temperature.

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