Bright Basil Pesto Quinoa Salad

Beef Stroganoff is a timeless dish that has earned its place as a staple in homes around the world. This creamy, savory dish, featuring tender beef and mushrooms served over a bed of noodles or rice, is a beloved comfort food for many. Its rich flavors and hearty texture make it an ideal choice for family dinners, gatherings, or any occasion that calls for a satisfying meal.

Discover the art of making classic Beef Stroganoff with our ultimate guide that walks you through every step! Learn about choosing the best cuts of beef, selecting the right mushrooms, and creating a rich, creamy sauce. This comforting dish, with its roots in 19th century Russia, is perfect for family dinners or gatherings. Explore variations and tips to elevate flavor for a truly satisfying meal. Enjoy the nostalgic taste of this beloved comfort food.

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts

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

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon lemon juice

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 lemon, zest

Instructions

Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let it cool.

Make the Basil Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, olive oil, and a pinch of salt and pepper. Pulse until smooth and adjust seasoning to taste. If it's too thick, add a little more olive oil or a splash of water until you reach your desired consistency.

Combine the Ingredients: In a large bowl, mix the cooled quinoa with the halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped red onion.

Dress the Salad: Stir in the basil pesto until all the quinoa and vegetables are well coated. Add the lemon zest for a refreshing touch. Mix well and season with additional salt and pepper if needed.

Chill and Serve: Let the salad sit for about 15-20 minutes in the refrigerator to allow the flavors to meld together. Serve chilled or at room temperature.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4