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Creamy 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

Scale
  • 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

  1. Rinse the quinoa, then cook it in the vegetable broth according to package directions. Spread it on a baking sheet to cool completely.
  2. 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.
  3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, and red onion.
  4. Pour the creamy lemon basil dressing over the salad and toss well to coat evenly.
  5. Top with crumbled feta, toasted pine nuts, and chopped parsley.
  6. 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.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop and no-cook dressing
  • Cuisine: Mediterranean-inspired American