Best Quinoa Salad
The BEST recipe for quinoa salad! Full of toasted pine nuts, corn, cranberries, greens, parmesan and all tossed with a creamy buttermilk basil dressing. Perfect for meal prep, bbqs, parties or anytime!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup dry quinoa (rinsed)
- 1 3/4 cup water
- pinch of salt
- 1/3 cup chopped basil leaves
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- 2 teaspoons lime juice
- salt and pepper to taste
- 3 cups baby kale & spinach (chopped)
- 1/2 cup dried cherries or cranberries
- 1/2 cup pine nuts (toasted)
- 1/3 cup parmesan cheese
- 1 1/2 cups white corn
Instructions
- 1
For the quinoa: Rinse the quinoa in a fine mesh strainer . Bring the water to a boil. Add the quinoa and a pinch of salt. Bring back to a boil, then cover and reduce the heat to low. Cook covered for 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork. Allow to cool slightly.
- 2
For the dressing: Place the ingredients for the dressing in a blender. Blend until smooth then season with salt and pepper to taste.
- 3
Toss the slightly cooled quinoa with the remaining salad ingredients. Pour over the dressing just before serving. Season to taste with salt and pepper (a pinch more salt is sometimes needed!). Enjoy!
- 4
Leftovers will keep in the fridge for up to 3 days.