serves 2 with lots of leftover quinoa
As I’ve said many times before and will probably say again in the future: I loooove lemon + basil. So, here’s another recipe that incorporates the two!
I do believe Greek/mediterranean food is some of the most refreshing cuisine out there. It is perfect for summer because the flavors are cooling. Even though this salad has warm quinoa, do not be weary to eat it on a hot summer day! The lemon and all the toppings cool off the pallet.
Let’s get to it.
Active time: 10 minutes Inactive time: 25 Total time: 35 minutes
What you’ll need
For the lemon quinoa:
1 cup quinoa
1 cup water
1 cup vegetable broth
1 clove garlic, smashed
juice from 1 lemon
1/4 teaspoon lemon zest
1/2 teaspoon salt
3 leaves fresh basil, chopped
10 grapes, halved
6-8 kalamata olives, halved
1/8-1/4 cup feta cheese
1/3 medium cucumber, sliced
1 tomato, sliced
juice from 1/2 lemon
3 leaves fresh mint, muddled
1 tablespoon olive oil
splash of balsamic vinegar
salt & pepper to taste
Lemon Quinoa: Put everything into a pot. Bring to a boil. Turn down the heat to a simmer and place a lid on top. Cook for 20-25 minutes, or until chewy and soft. When finished, fluff the quinoa with a fork and set aside.
Toppings: While the quinoa is cooking, slice all the toppings. Set aside.
Dressing: Juice the lemon into a small bowl and add the mint leaves. Using a pestle, muddle the mint leaves until you can smell them and the leaves become smaller. Add the olive oil, balsamic vinegar, and as much salt and pepper as you please. Stir with a fork.
Now, dole out the quinoa (the recipe for the quinoa actually makes 4 servings, so you’ll only be using half for the two servings). Place the toppings on and mix in the dressing. Serve immediately!
Put the leftover lemon quinoa in an airtight container and store in the fridge for up to a week!
-Feel free to add more or less toppings.
-Eat some watermelon on the side for the ultimate summer refresher!
Recipe adapted from Food.com