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Salads & sides

Lemon-Basil Quinoa

Lemon-Basil Quinoa recipe
photo by:kraft
Freshly squeezed lemon juice and chopped basil complement the earthy, nutty flavor of quinoa in this tasty side dish.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
12 servings, 1/2 cup each

What You Need

3/4
cup  quinoa, uncooked
1-1/2
cups  water
1/2
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4
cup  KRAFT Tuscan House Italian Dressing
1/4
cup  fresh lemon juice
2
cups  cherry tomatoes, halved
1
 cucumber, peeled, seeded and chopped
8
 green onions, sliced
1/2
cup  chopped fresh basil

Make It

RINSE quinoa in mesh strainer; drain. Add to small saucepan with water; bring to boil. Cover; simmer on low heat 15 min. Remove from heat. Let stand 5 min. Spoon into large bowl. Refrigerate 1 hour.

MIX mayo, dressing and lemon juice until blended.

FLUFF quinoa with fork. Add mayo mixture and remaining ingredients; mix lightly.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Mayo Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise.
Make Ahead
The mayo mixture can be mixed together ahead of time. Refrigerate in separate container from quinoa up to 24 hours before mixing with the quinoa and remaining ingredients just before serving.
Tabbouleh with a Twist
Substitute 1 cup bulgur for the quinoa and increase water to 1 cup. Bring water to boil. Add to bulgur in large bowl; stir. Refrigerate 30 min. Fluff with fork, then continue as directed.
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