Side Dishes

Basil Quinoa Salad

Posted on by Cristina Madruga
Basil Quinoa salad is an easy dish that is full of flavor!
Quinoa is a very special whole grain because it is a complete protein on its own, and it cooks in only 15 minutes because the grain is very small. We love making this quinoa dish because it is a total superfood that is simple to cook.
We love to serve this with fish, but you could also make this into a salad by adding an oil/vinaigrette dressing on it.

Dish Type: Side Dish
Season: All Year
Yield: 6 Servings

Prep Time: 15 minutes
Cook Time:  20 minutes
Total Time: 35 minutes

Ingredients

  • 1½ cup quinoa
  • 2 cup vegetable broth
  • 2 tbsp evo3 olive oil
  • 2 small onions, chopped
  • 2 cloves garlic
  • handful fresh thyme
  • handful fresh basil, chiffonade
  • handful sun dried tomatoes, roughly chopped
  • salt & pepper to taste

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onions, garlic, and thyme. Cook until the onions are translucent, about 10 minutes.

2. Add the quinoa to the pan and toast the grains in the olive oil. As the quinoa cooks, you will hear it popping, and see some grains jumping. When you get to that point, it is toasted enough.

3. Add the vegetable broth and bring to a boil. Reduce to a simmer, add salt, cover and cook for 15 minutes until the quinoa absorbs the broth. It should be loose and light.
4. Add in the sun dried tomatoes and basil. Cook for a few more minutes.
5. Add salt & pepper to taste.

Enjoy!

Ingredients

  • 200 g quinoa
  • 450 mL vegetable broth
  • 30 mL evo3 olive oil
  • 2 small onions, chopped
  • 2 cloves garlic
  • handful fresh thyme
  • handful fresh basil, chiffonade
  • handful sun dried tomatoes, roughly chopped
  • salt & pepper to taste

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onions, garlic, and thyme. Cook until the onions are translucent, about 10 minutes.

2. Add the quinoa to the pan and toast the grains in the olive oil. As the quinoa cooks, you will hear it popping, and see some grains jumping. When you get to that point, it is toasted enough.

3. Add the vegetable broth and bring to a boil. Reduce to a simmer, add salt, cover and cook for 15 minutes until the quinoa absorbs the broth. It should be loose and light.
4. Add in the sun dried tomatoes and basil. Cook for a few more minutes.
5. Add salt & pepper to taste.

Enjoy!