Quinoa Salad with Vegetables and Herbs
A quick, fresh quinoa salad loaded with tender zucchini, sweet cherry tomatoes, and fragrant basil. Tossed in a simple lemon-olive oil dressing, it's a light yet satisfying meal or side that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 cup quinoa
- 1 medium zucchini
- 1 cup cherry tomatoes
- ½ cup fresh basil leaves
- 3 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Rinse 1 cup quinoa under cold water, then cook with 2 cups water in a saucepan until tender and water is absorbed, about 15 minutes. Fluff with a fork and let cool slightly.
- 2
While quinoa cooks, dice 1 medium zucchini into small cubes and halve 1 cup cherry tomatoes. In a large bowl, whisk 3 tbsp olive oil with the juice of 1 lemon and a pinch of salt and pepper.
- 3
Add the warm quinoa, zucchini, and tomatoes to the dressing. Toss well to coat, then fold in 1/2 cup fresh basil leaves (torn if large).
- 4
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm or at room temperature, garnished with extra basil if you like.
Tools you’ll need
- Fine-mesh strainer
- Medium saucepan
- Large bowl
- Chef's knife
- Cutting board
- Citrus juicer
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