Quinoa salad with lemon basil vinaigrette

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



1 cup raw quinoa

1 tablespoon extra-virgin olive oil

1 1⁄2 cup water

1⁄2 English cucumber, finely diced

1 cup cherry tomatoes, halved

1 small yellow pepper, finely diced

1⁄2 small red onion, finely diced

1 cup canned chickpeas, rinsed

Lemon basil vinaigrette

Juice of 1⁄2 lemon

1⁄4 cup extra-virgin olive oil

1⁄2 teaspoon Dijon mustard

1⁄4 teaspoon sugar

3 fresh basil leaves, chopped

Coarse salt and freshly ground pepper, to taste


In saucepan over medium-high heat, brown quinoa in olive oil until grains are lightly toasted. Add water and cover, reducing heat to medium. Cook for 10 minutes, remove from heat, leave covered for 10 more minutes. Spread quinoa on a baking sheet to cool.

For vinaigrette, in a small jar combine all ingredients and shake well. To assemble salad, place cooled quinoa in large bowl, add remaining vegetables, vinaigrette and toss to combine. Serve immediately or refrigerate for up to three days. Serves 4-6.