Lemon Basil Quinoa Salad with Tomatoes + Cucumber

July 29
5 min read

When it’s too hot to cook – make this.

On those days when it’s just too warm to cook, this quick and hearty salad comes together with refreshing tomatoes and cucumbers from the garden. Double the herby Dijon vinaigrette and you’ll have dressing for tomorrow’s salad.

The Modern Potager Kitchen Garden

The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.

Lemon Basil Quinoa salad with cherry tomatoes and cucumber plated in a bowl

Lemon Basil Quinoa Salad with Tomatoes + Cucumber | Serves 4-6
Inspired by Sylvia from Feasting at Home

Recipe can easily be scaled to serve more or less

1 cup quinoa, cooked + cooled
1 cup cucumber, seeded + sliced
1 cup sweet cherry or grape tomatoes, sliced in half
1/3 cup Ciliengine (mini mozzarella balls)
1/2 medium red onion, sliced thinly

Juice from one lemon
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon basil, finely minced
salt+pepper to taste
red pepper flakes (optional)

1) Make quinoa according to package directions; drain and set aside to cool.

2) Make lemon basil dressing, adding all ingredients to a jar and shaking well until emulsified.

3) In a large bowl, mix cooled quinoa, tomatoes, and cucumber together with dressing. Add ciliengine. Garnish with salt + pepper and more fresh basil. Enjoy immediately!


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