Lemon-Basil Quinoa Vegetable Salad

Working two jobs creates limited time to make lunches. I have really been excited to make this recipe and perfect it to my liking. I haven’t been writing on here as often lately due to various medical issues, but I hope to tackle this issue and resolve it soon so I can move on with my life and enjoy my favorite hobbies, such as blogging, again. Thanks for being so patient and supporting my enthusiasm for making delicious food! Thanks for reading!

Lemon Basil Quinoa Vegetable Salad (Espinosa Kitchen)

Lemon-Basil Quinoa Vegetable Salad


  • 1 cup uncooked quinoa (2 cups reduced-sodium chicken broth)
  • 15 oz. can garbanzo beans, rinsed and drained
  • ½ pint halved grape tomatoes
  • 1 red bell pepper, diced (or green if desired)
  • 1 cup corn (frozen, thawed)
  • ¼ cup yellow onion, diced
  • 8 oz. mushrooms, sliced
  • 3 green onions
  • 3-5 tablespoons slivered almonds
  • Extra-Firm Tofu (2 tablespoons cornstarch, 1 tablespoon EVOO, and 1 tablespoon tamari)

{For the dressing}:

  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • ¼ cup chopped fresh basil


  1. Rinse quinoa, and cook according to package directions.
  2. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
  3. Sauté peppers, onion, and mushrooms.
  4. Mix all salad ingredients in a large bowl.
  5. Pour dressing over top and mix well to combine.

Cooking Tofu:

  1. Place tofu between paper towels and under a large book to release excess moisture.
  2. Dice into small squares and toss in cornstarch.
  3. Heat EVOO in large sauce pan.
  4. Sauté tofu with tamari for about 5 minutes, tossing half way through.

Note: I divide the salad into lunch-sized containers and top with tofu. This is perfect for cold lunches.


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