Go Back
The Bright Basil Pesto Quinoa Salad is more than just a dish; it’s a vibrant reflection of the rich culinary traditions that blend freshness and health. Originating from the Mediterranean, pesto has long been celebrated for its aromatic blend of basil, garlic, and nuts, typically paired with pasta. However, this salad takes the classic concept of pesto and reimagines it through the lens of health-conscious cuisine, making it a perfect choice for those seeking nutritious yet delicious meal options.

Bright Basil Pesto Quinoa Salad

Discover the Bright Basil Pesto Quinoa Salad, a vibrant and nutritious dish that beautifully reimagines classic pesto. This salad combines fluffy quinoa with homemade basil pesto, fresh vegetables, and optional toppings, creating a delightful blend of flavors and textures. Perfect for plant-based diets, it's packed with protein and essential nutrients. Explore its cultural roots, learn step-by-step preparation tips, and enjoy this healthful meal that brings freshness to your table.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa ( rinsed)

2 cups vegetable broth (or water)

1 cup fresh basil leaves

1 clove garlic (minced)

1/4 cup pine nuts (lightly toasted)

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

1/3 cup extra-virgin olive oil

1 zucchini (diced)

1 bell pepper (diced)

1 cup cherry tomatoes (halved)

1/4 cup red onion (finely chopped)

Juice of 1 lemon

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and allow it to cool.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, minced garlic, toasted pine nuts, and Parmesan cheese. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Add the diced zucchini and bell pepper, sautéing for about 5-7 minutes until they are tender but still vibrant. Stir in the cherry tomatoes and red onion, cooking for an additional 2-3 minutes.

        Combine the Salad: In a large bowl, combine the cooked quinoa, sautéed vegetables, and the lemon juice. Pour in the basil pesto and mix thoroughly until everything is well coated.

          Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Garnish with fresh basil leaves before serving.

            Chill (Optional): For enhanced flavors, cover and refrigerate the salad for at least 30 minutes before serving.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings