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In the realm of nutritious and vibrant dishes, the Bright Basil Pesto Quinoa Salad stands out as a refreshing and energizing option. This salad not only serves as a wholesome meal but also brings a burst of flavor that tantalizes the taste buds, making it a perfect choice for any occasion, from casual family dinners to sophisticated gatherings. The combination of fluffy quinoa, a vibrant pesto dressing, and an array of fresh vegetables creates a symphony of textures and tastes that is equally pleasing to the eye and the palate.

Bright Basil Pesto Quinoa Salad

Brighten up your meal with this vibrant Bright Basil Pesto Quinoa Salad! Perfect for any occasion, this refreshing dish combines fluffy quinoa with a luscious basil pesto, fresh vegetables, and nuts for added texture. It’s packed with nutrients and bursting with flavor, making it an ideal choice for lunch, dinner, or meal prep. Explore seasonal variations and dietary swaps to make it your own. Enjoy the beauty of fresh ingredients and elevate your culinary experience!
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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 (or walnuts)

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

2 cloves garlic, minced

1/2 cup olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup cucumber, diced

Fresh basil leaves for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for about 15 minutes, or until the quinoa is fluffy and most of the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

    Make the Basil Pesto: In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, gradually pour in the olive oil until the mixture is smooth and emulsified. Taste and adjust salt and pepper if necessary.

      Combine the Salad Ingredients: In a large mixing bowl, add the cooked quinoa, halved cherry tomatoes, diced avocado, and diced cucumber. Gently fold in the basil pesto until everything is well coated.

        Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional fresh basil leaves and a sprinkle of pine nuts or Parmesan cheese if desired.

          Enjoy: Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld together.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4