Lemon Quinoa Salad with Basil

November 5, 2014

This lemon quinoa salad with basil and vegetables is vegan and gluten-free, and loaded with nutrients and fantastic flavors. It’s also really gorgeous.

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This lemon quinoa salad with basil and vegetables is vegan and gluten-free, and loaded with nutrients and fantastic flavors. It’s also really gorgeous.

I get a lot of requests for recipes using superfoods, especially super seeds like chia, hemp, flax, amaranth, and quinoa. Well, for those of you who are wanting super easy recipes containing these nutrient-dense powerhouse foods, you’re going to love the new book. Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp, & Amaranth.

The book is written by my dear friend, Kim Lutz, who writes the Welcoming Kitchen blog.

What I love about Kim’s recipes is that they are so easy and accessible. That’s why I chose this quinoa salad to share, because sometimes we just want to come home and throw something super easy together without having to stop at the store to purchase a ton of ingredients. If you have the quinoa cooked, you can have this quinoa salad on the table in about 10 minutes! Too easy. Fresh lemon juice, basil, and capers give this hearty but light salad a bright Mediterranean flavor.

There are a ton of simple recipes in this book, and they’re all vegan.

I loved the pumpkin super seeds pancakes, quinoa scramble, amaranth stuffed acorn squash, potato scallion patties, cauliflower hemp seed lasagna, veggie “meatballs”, lemon amaranth muffins, granola cookies, blackberry chia jam, chocolate chip chia ice cream. I am going to try a few others I have my eye on. Have you tried making amaranth popcorn? Amazing!

I must admit that I spent most of time reading the awesome information in the front section of the book. It’s a great read about the history and health benefits of super seeds, there are all kinds of little bits of trivia like the fact that at the time when The Constitution was being written up paper was made of hemp or flax!

Then, there’s more practical information like how to grind your own super seed flour and use it (and substitute with it) in recipes, notes about sweeteners, the benefits of using coconut oil, using sunflower seed butter, how to make flax and chia eggs, how to grow amaranth, how to replace oil in recipes with flaxseed meal, how to store your seeds, and so much more. I will be referring to this book when I use these seeds for inspiration.

Enjoy this quinoa salad, get your copy of Super Seeds and learn more about Kim Lutz.

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Lemon Quinoa Salad with Basil
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Lemon Quinoa Salad with Basil

This lemon quinoa salad with basil and vegetables is vegan and gluten-free, and loaded with nutrients and fantastic flavors. It's also really gorgeous. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1 cup haricots verts (French green beans), trimmed and cut into 1/2-inch pieces
  • 1 cup cucumbers, peeled, seeded, and diced
  • 2 cups cooked white quinoa
  • 10 cherry tomatoes, quartered
  • 2 1/2 tablespoons capers, rinsed
  • 2 tablespoons shredded basil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Celtic sea salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, toss all of the ingredients. Season to taste. Serve, passing extra lemon juice at the table. 

Recipe Notes

Recipe from Super Seeds © 2014 by Kim Lutz, Sterling Publishing Co.
Photo by Trent Lanz; styling by Alicia Buszczak

Other recipes from Super Seeds: 
Amaranth Stuffed Acorn Squash
Quinoa Lentil Soup
Pesto Veggie Burgers
Creamy Golden Corn Soup
Massaged Kale Salad
Hemp Seed Hummus
Granola Cookies
Blueberry Coffee Cake 

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