• Garden Quinoa Salad Bowl

Garden Quinoa Salad with Lemon Basil Vinaigrette

 

Farmers Market Veggies

This is my much anticipated (by me, at least!) first post as a food blogger! I’ve spent years reading other peoples’ food blogs and am excited to share some of my own original recipes in addition to my twists on existing recipes.

Lemon Basil Vinaigrette

Lemon Basil Vinaigrette

I first made this salad for a friend’s baby shower…the request was for a vegetable-heavy side salad without leafy greens. I had been wanting to go by the farmer’s market for a while, and this seemed like the perfect excuse. Even though it can get a little expensive, there’s something about picking out and cooking with fresh local vegetables that just feels special and makes me appreciate the end result even more.

Garden Quinoa Salad Bowl

 

This quinoa salad is nicely versatile and could easily be modified to incorporate any of your favorite seasonal vegetables (or whatever happens to be in your fridge at the moment). It works great as a side or a simple lunch dish to eat throughout the week. The flavors only get better with time as the quinoa absorbs the lemon basil vinaigrette. While the photo above shows the salad made with mozzarella cheese, the recipe below calls for feta. I liked it better with the added saltiness of the feta, but of course you could use either when making it yourself.

Garden Quinoa Salad with Lemon Basil Vinaigrette

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4-6

Ingredients

  • 1 cup quinoa, dry
  • 1 cup crumbled feta cheese
  • 1 medium zucchini, chopped
  • 1/2 cup chopped bell pepper (any color will work)
  • 1 cup halved grape or cherry tomatoes
  • 1 green onion, chopped
  • 1/4 cup basil, chopped
  • 1/4 cup parsley, chopped
  • For the dressing:
  • 3 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp dijon mustard
  • handful of chopped basil (1/2 cup loosely packed)
  • 1 garlic clove
  • 1 tsp salt
  • 1/2 tsp black pepper

Method

  1. Combine quinoa and 2 cups of water in a pan and bring to boil. Reduce heat to simmer and cook until all of the water is absorbed.
  2. While the quinoa cooks, combine lemon juice, olive oil, honey, mustard, handful of basil, garlic, salt and pepper in a food processor and blend until mostly smooth (if you don't have a food processor then just mince the garlic and whisk together in a bowl)
  3. When the quinoa has finished cooking combine with chopped veggies
  4. Pour dressing over the quinoa and veggie mixture and stir to combine
  5. Mix in feta cheese and (optional) garnish with additional basil and/or parsley

Additional Info

12 Comments

  • comment-avatar
    Denise March 11, 2016 (12:33 pm)

    That looks delicious Maisie. This blog looks like it’s going to be really inspiring.x

    • comment-avatar
      sweeterwithhoney March 11, 2016 (3:35 pm)

      aw thanks! xx

  • comment-avatar
    Vicki March 12, 2016 (2:42 am)

    How fun and looks delicious! Can’t wait to try it and I look forward to following your new project Maisie. 😊

    • comment-avatar
      sweeterwithhoney March 12, 2016 (1:52 pm)

      thank you!

  • comment-avatar
    Kari Harris March 12, 2016 (5:27 pm)

    Well done, Mai!

    • comment-avatar
      sweeterwithhoney March 12, 2016 (10:35 pm)

      Thanks!

  • comment-avatar
    Ruth March 12, 2016 (9:40 pm)

    Sounds wonderful. Can I follow your blog, and if so how?

    • comment-avatar
      sweeterwithhoney March 12, 2016 (10:35 pm)

      Thanks, Ruth! At the moment the only option is to visit the site directly, but I am currently working to set up an email subscription.

  • comment-avatar
    Lynell In Baltimore March 14, 2016 (5:41 pm)

    Hi, Maisy!
    Love this garden salad recipe and can’t wait to try it. Since this is a new blog, might I make a wee suggestion that you include the calorie counts with your recipes? It would be so helpful to those of us who watch our caloric intake! I calculated your Garden Quinoa Salad recipe to be 322 calories per serving for four servings; 215 calories each for six servings. That’s 889 total calories for the salad and 400 for the dressing — a really healthy, low-calorie salad! Please note that I calculated the recipe using nonfat Feta since that is what I would personally use — the calorie count will be higher using regular feta. Congratulations on your blog. I hope you have tremendous success!

    • comment-avatar
      sweeterwithhoney March 14, 2016 (8:58 pm)

      Hi Lynell, thank you! I’ll definitely keep that in mind and think about posting nutrition info in the future 🙂

  • comment-avatar
    Jesse Turner March 20, 2016 (6:52 pm)

    Great salad. Just had it and loved it. Good luck with the blog!

    • comment-avatar
      sweeterwithhoney March 21, 2016 (10:50 am)

      Thank you, I’m so glad you liked it!