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Quinoa Vegetable Salad with Lemon-Basil Dressing

A nourishing quinoa salad with vegetables and a fresh lemon-basil dressing! Great for make-ahead meals, take-along lunches, potlucks, etc.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings8 (1 cup servings)

Ingredients

  • 1 cup white quinoa (uncooked)
  • 15 oz. can garbanzo beans
  • 6 oz. grape/cherry tomatoes (or 3 roma)
  • 1 orange bell pepper
  • 4 green onions
  • 1 1/2 cups sweet corn (cooked)
  • 2-3 Tbsp. fresh basil (optional, but recommended)

For the lemon-basil dressing:

  • 3 Tbsp. fresh lemon juice* (about 1 lemon, or more to taste)
  • 2 tsp. apple cider vinegar
  • 1-2 cloves garlic, minced
  • 1 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • Optional: lemon zest

Instructions

  • Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small 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 20 minutes.
  • Meanwhile, make the dressing: in a small bowl combine all dressing ingredients. Whisk to combine.
  • Dice tomatoes and bell pepper. Slice green onions. Rinse and drain garbanzo beans. Roughly chop fresh basil, if using.
  • When quinoa is done cooking, let cool for a few minutes. Then place all salad ingredients in a large bowl.
  • Pour dressing over top and toss well to combine. Taste and adjust flavors if desired.
  • Can serve immediately or chill covered in the refrigerator for a few hours to let flavors intensify. (Also great served with diced avocado!)

Notes

Recipe yields about 8 cups salad. (Halve recipe if desired.)
*The dressing is fairly subtle, so add lemon zest, more lemon juice, or more vinegar to taste if desired. Fresh herbs add great flavor to this dish!
Can also add kalamata olives, roasted red pepper, or vegan feta for extra flavor.
If you'd like this salad heavier on the vegetables, simply decrease quinoa. (Use 1/2 to 3/4 cup instead of 1 cup.)
Recipe adapted from Betty Crocker.

Nutrition Per Serving (Estimate)

Calories: 166 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 370 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 745 IU | Vitamin C: 30 mg | Calcium: 44 mg | Iron: 2 mg