Quinoa Salad with Basil Vinaigrette



Quinoa Salad with Basil Vinaigrette

Servings 4


  • Salad:
  • 1 cup quinoa
  • 1 cup cherry tomatoes, halved
  • 2 Haas avocados (semi-firm but ripe), sliced or diced
  • 1 english cucumber or 2-3 persian cucumbers, sliced
  • 1 medium mango, sliced or diced
  • 1 red bell pepper, sliced or diced
  • 1-2 radishes, sliced
  • 1-2 green onions, sliced
  • handful fresh herbs of choice for garnish, optional
  • Basil Vinaigrette:
  • 2 cups fresh basil leaves or herbs of choice, stems removed
  • 1 shallot, roughly chopped
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • pinch of crushed red pepper flakes
  • ½ cup neutral flavored oil, such as canola, grapeseed, "light" olive oil, or sunflower oil


  • Cook quinoa according to instructions on the package. Refrigerate or set aside until ready to use.
  • To make the vinaigrette, combine all ingredients in a blender or food processor and blend until smooth, season to taste.
  • Transfer quinoa to a large serving bowl or divide into individual bowls. Top with the desired amount of toppings. Drizzle with vinaigrette, add extra herbs, and toss. Enjoy!