Lemon Basil Quinoa Salad

Name: Lemon Basil Quinoa Salad
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed well; 375 ml water for cooking quinoa; 2 g fine salt divided; 45 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 30 ml extra-virgin olive oil divided; 2 g fine salt divided; 1 g black pepper freshly ground; 150 g cucumber small dice; 200 g cherry tomatoes halved; 40 g red onion very finely diced; 12 g flat-leaf parsley chopped; 8 g fresh basil leaves chiffonade; 100 g feta cheese crumbled

This is a quick quinoa salad built as a light main: the grain is cooked, briefly cooled, then tossed with chopped vegetables, herbs, and a lemon vinaigrette so the dressing clings without making the salad watery. Feta adds salt and richness, while basil keeps the finish fresh and aromatic.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g quinoa rinsed well
375 ml water for cooking quinoa
2 g fine salt divided
45 ml lemon juice freshly squeezed
2 g lemon zest finely grated
30 ml extra-virgin olive oil divided
2 g fine salt divided
1 g black pepper freshly ground
150 g cucumber small dice
200 g cherry tomatoes halved
40 g red onion very finely diced
12 g flat-leaf parsley chopped
8 g fresh basil leaves chiffonade
100 g feta cheese crumbled

Instructions

In a medium saucepan, combine the rinsed quinoa, water, and 2 g of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. The quinoa grains look translucent with visible little tails, and no water remains in the pan.
Remove the pan from the heat and let the quinoa stand covered for 5 minutes. Fluff with a fork, then spread it in a large bowl for a few minutes so it cools slightly. The quinoa is fluffy, steam has mostly faded, and the bowl no longer feels scorching hot.
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, remaining 2 g salt, and black pepper. The dressing looks emulsified and glossy.
Add the cucumber, cherry tomatoes, red onion, parsley, basil, and feta to the quinoa. Pour the dressing over the top and toss gently until everything is evenly coated. The salad is evenly dressed, with herbs and vegetables distributed throughout and no dry patches of quinoa remaining.
Taste and adjust only if needed with a little extra salt or pepper from the measured amounts already listed, then serve immediately or chill for up to 20 minutes if you prefer it colder. The salad tastes bright and balanced, with lemon forward but not sharp.