Lemon-Basil Quinoa Salad Recipe - Allrecipes.com
Lemon-Basil Quinoa Salad Recipe
  • READY IN 30 mins

Lemon-Basil Quinoa Salad

Recipe by  

"Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

May 22, 2014

Very nice gluten free salad. I made it almost as written. I boiled the quinoa in water instead of broth. The flavours are quite delicate yet the whole outcome is a pleasantly surprising method of combining flavours and textures. The sweet and sour marry very well with the roasted pepper flavour. The crunchy quinoa and onion mixed with the softer textures of the peppers and cranberries seemed to dance around in your mouth; as strange as that may sound. The proportions are well balanced. This is a great summer salad indeed. Thanks Manella for sharing! Update: I have just made this with three colour quinoa and it was nice and looked like a ticker tape parade! This would be a great salad to take to a Carnival party! :-)

 
Jun 04, 2014

manella, thank you for sharing a lovely recipe and forgive me for tweaking (i had to take some liberties because I so wanted this salad but seemed to be out of ingredients). I subbed chick peas for cranberries and since I couldn't find my roasted red peppers (they're hiding in the freezer) I subbed grape tomatoes. I used sweet vidalia onion in place of red onion. I think that even with the tweaks, the spirit of the recipe survived. I really enjoyed the lemony-basil combination with the quinoa. This recipe will be part of many meals so long as fresh basil is available. :):)

 

12 Ratings

May 26, 2014

We really enjoyed this tasty, refreshing quinoa salad, Manella! Served with grilled sock-eyed salmon and corn-on-the-cob, it was a wonderful, light summertime meal. I subbed garbonzo beans for the cranberries as hubby isn't fond of fruit in salads but loves garbonzos. I'm looking forward to sharing this salad with my teachers at our next luncheon. Thank you, Manella!

 
Jul 14, 2014

What a wonderful blend of flavours. Let me just say that I've made this twice now and both times it's come out wonderfully. It's a very pretty looking dish and would be very festive looking on any table. I've never had roasted peppers before and just thoroughly enjoyed them. Thank you for the introduction to them. I'll be using them in other dishes now. Thank you Manella.

 
Jun 30, 2014

oh manella! i made this as part of my dinner last night. it's so delicious and refreshing. love the lemon basil flavours together. all i had was store bought roasted peppers with not a lot of flavour. next time, and yes there will be a next time, i'll roast my own peppers for more flavour. thanks so much for sharing this recipe with us:)

 
Jun 10, 2014

Delizioso Manella! We all loved this. Only change I made was to use Cranraisins instead of dried cranberries. I made it in the morning and kept it in the fridge until suppertime. It was excellent cold as well but I decided I will serve it hot next time. "Some like it hot!" Thanks for sharing Manella. We will make this again and again.

 
Jul 13, 2014

A wonderful refreshing salad. I served this salad chilled at a bridal luncheon for 30 and everyone just loved it and have asked for the recipe. I didn't change a thing other than serving chilled which I think really brought out the crisp lemon flavor. Top of the list recipe for me that I will definitely make many times again.

 
Jul 02, 2014

This is wonderful! I added avocado right before serving.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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