This creamy lemon basil dressing grain salad is the ultimate make-ahead lunch, tossing tender quinoa with crisp vegetables in a luscious, herb-flecked dressing. Bright with fresh lemon and fragrant basil, every bite feels like a little taste of summer, no matter the season.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintCreamy Lemon Basil Dressing Grain Salad
A bright, creamy grain salad tossed in a fresh lemon basil yogurt dressing, packed with crisp vegetables, feta, and toasted nuts.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pine nuts or sliced almonds
- 1/4 cup chopped fresh parsley
- 1 cup fresh basil leaves, packed
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic
- 1 tablespoon honey
- Salt and black pepper, to taste
- 2–3 tablespoons water, to thin
Instructions
- Rinse the quinoa, then cook it in the vegetable broth according to package directions. Spread it on a baking sheet to cool completely.
- In a blender or food processor, combine the basil, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, and honey. Blend until smooth and creamy, adding water a tablespoon at a time to reach a pourable consistency. Season with salt and pepper.
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, and red onion.
- Pour the creamy lemon basil dressing over the salad and toss well to coat evenly.
- Top with crumbled feta, toasted pine nuts, and chopped parsley.
- Serve immediately, or chill for at least 1 hour to let the flavors meld.
Notes
Store in an airtight container in the fridge for up to 4 days. Add the nuts and feta just before serving if prepping in advance to keep them crisp. For a dairy-free version, swap the Greek yogurt for a plain dairy-free yogurt or blended silken tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop and no-cook dressing
- Cuisine: Mediterranean-inspired American
Frequently Asked Questions
What makes this basil dressing grain salad creamy without using heavy cream?
The creaminess comes from blended Greek yogurt, olive oil, and fresh basil rather than cream, which keeps this basil dressing grain salad lighter while still tasting rich and luscious.
Can I make this basil dressing grain salad ahead of time?
Yes, it's an excellent make-ahead dish — store the dressed salad in an airtight container in the fridge for up to 4 days, and the flavors only get better as it sits.
What grains work best in this recipe?
Quinoa is my go-to for this basil dressing grain salad because it cooks quickly and stays light, but farro, couscous, or brown rice all work well too.
Can I make the dressing dairy-free?
Swap the Greek yogurt for a plain unsweetened dairy-free yogurt or blended silken tofu, and the dressing will still turn out creamy and delicious.
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