Quinoa Basil Salad

Quinoa is a tasty, nutritious and versatile grain available in a wide array of colors, the most common being red, white and black.

Add this quinoa recipe to your favorite protein-rich food or enjoy it by itself for a delicious and healthy meal.

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings


  •  1/2 pound red quinoa
  •  1/2 cup whole pine nuts
  •  2 quarts water
  •  4 cups ice
  •  1/2 cup mixed frozen vegetables (carrots, peas, green beans)
  •  1 large tomato, diced
  •  1 cup fresh, sweet basil, coarsely chopped
  •  1/2 teaspoon salt


  1.  In a saucepan, bring 1 quart water to a boil, add quinoa and cook 20 minutes. When finished, fluff with a fork and set aside.
  2.  Bring the remaining 1 quart of water to a boil. When it has reached a boil, turn down the flame to a simmer. Pour mixed vegetables into simmering water and cook for 2 minutes. Take vegetables out of the pot using a strainer and place the vegetables into an ice bath (1 quart water, 4 cups ice) for 5 minutes or until cool and the color is vibrant.
  3.  Roast pine nuts in an unoiled skillet on medium heat for 3 minutes or until lightly toasted. When pine nuts have finished roasting, combine all ingredients and set aside to cool.
  4.  One dish has cooled, chill in refrigerator for 1 hour. Serve chilled.

Nutrition Facts

Amount Per Serving
Calories 324
Total Fat 12.3g (34% of calories from fat)
Saturated Fat 1.8g (5% of calories from saturated fat)
Cholesterol 0mg
Sodium 334mg
Total Carbs 42.5g
Dietary Fiber 6.6g
Protein 10.8g