If you’re looking for a healthy and delicious salad recipe, look no further. This quinoa salad with tomatoes and basil is a choice for those looking for something packed with flavor and nutrition.

Quinoa is known for its high protein content and nutritional value, making it an excellent choice for a vegetarian or vegan meal. Additionally, it has a delicious nutty flavor and a light, fluffy texture that pairs well with a variety of other ingredients.

The cherry tomatoes used in this recipe add a burst of fresh flavor and color, while the basil green beans provide a delicious crunch and herbaceous note. Combined with a tangy vinaigrette made with apple cider vinegar, lemon juice, Dijon mustard, and honey, this salad is both refreshing and satisfying.

To make the quinoa salad with cherry tomatoes and basil green beans, you’ll need the following ingredients:

-1 cup quinoa, rinsed and drained
-2 cups water
-1 pint cherry tomatoes, halved
-1 pound green beans, trimmed
-1/4 cup chopped fresh basil
-1/4 cup chopped fresh parsley
-1/4 cup chopped red onion
-1/4 cup apple cider vinegar
-2 tablespoons lemon juice
-1 tablespoon Dijon mustard
-1 tablespoon honey
-1/2 cup extra-virgin olive oil
-Salt and freshly ground black pepper

To start, bring the water to a boil in a medium-sized pot. Add the quinoa and reduce to a simmer, cooking for 15-20 minutes or until the water has been absorbed and the quinoa is tender. Fluff with a fork and set aside.

Next, bring a pot of salted water to a boil. Add the green beans and for 2-3 minutes or until bright green and slightly tender. Transfer to a bowl of ice water to stop the cooking process, then drain and pat dry.

In a large bowl, whisk together the apple cider vinegar, lemon juice, Dijon mustard, and honey. Slowly whisk in the olive oil until emulsified, then season to taste with salt and pepper.

Add the cooked quinoa, cherry tomatoes, blanched green beans, chopped basil, parsley, and red onion to the bowl with the vinaigrette. Toss gently to combine, making sure all the ingredients are coated with the dressing.

Serve the quinoa salad immediately or refrigerate for later. This salad can be kept for up to 3 days in the refrigerator, making it a great option for meal prep or as leftovers for work or school lunches.

Overall, this quinoa salad with cherry tomatoes and basil green beans is a healthy and delicious choice that’s perfect for any occasion. Whether you’re looking for a nutritious lunch or an easy, flavorful dinner, this salad is sure to hit the spot and leave you feeling satisfied and nourished.

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