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Quinoa, often hailed as a superfood, is the star of this dish. Originating from the Andean region of South America, quinoa has gained immense popularity worldwide due to its impressive nutritional profile. Unlike most grains, quinoa is a complete protein, meaning it contains all nine essential amino acids, making it an excellent source of protein for vegans and vegetarians.

Cold Lemon Pesto Quinoa

Discover the refreshing taste of Zesty Cold Lemon Pesto Quinoa, a vibrant dish perfect for any meal! This easy-to-make salad combines protein-packed quinoa, fresh basil, and zesty lemon for a delightful flavor explosion. Learn about the nutritional benefits of each ingredient, from the antioxidants in cherry tomatoes to the fiber-rich cucumbers. Ideal as a main course or side, this quinoa dish is not only delicious but also versatile, allowing customization with seasonal veggies. Enjoy a nutritious meal that’s both satisfying and bursting with flavor!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 cup fresh basil leaves, packed

1/4 cup pine nuts (toasted)

2 cloves garlic, minced

1/4 cup grated Parmesan cheese (optional for vegan variation)

Juice and zest of 1 large lemon

1/3 cup extra virgin olive oil

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

Fresh arugula or spinach for garnish (optional)

Instructions
 

Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine-mesh strainer to remove its natural bitterness.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork. Allow it to cool to room temperature.

      Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese (if using). Pulse until finely chopped.

        Add Lemon: Add the lemon juice and zest to the mixture. With the processor running, slowly drizzle in the olive oil until well combined and smooth. Season with salt and black pepper to taste.

          Combine Ingredients: In a large bowl, combine the cooled quinoa with the prepared pesto. Mix well to ensure the quinoa is evenly coated.

            Incorporate Veggies: Gently fold in the halved cherry tomatoes, diced cucumber, and chopped red onion. Adjust seasoning if needed.

              Chill & Serve: Cover the bowl and refrigerate the quinoa salad for at least 30 minutes to allow the flavors to meld together. Serve chilled on a bed of fresh arugula or spinach for an added layer of freshness.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling) | 4 servings